If you’re looking for an easy recipe to enjoy this season, spiced pumpkin cream cheese bread might be just what you need. This cozy treat fills your kitchen with the smell of cinnamon and pumpkin spice, making it perfect for fall.
This recipe addresses common issues like dry texture, dense bread, uneven cream cheese filling, and maintaining freshness for several days after baking.
I love baking this for busy weeknights or when friends drop by unexpectedly. It can be tough to find a pumpkin bread that’s moist and flavorful without being too dense. I’ve also had my fair share of lumpy cream cheese filling, but trust me, you’ll want to keep reading for this twist.
This recipe makes a wonderful loaf in about an hour, leaving you with warm slices perfect for enjoying with coffee or sharing. It’s tested and reliable, so you can expect delicious results with each bake.
If you want another great fall recipe, check out my Gluten Free Almond Cherry Bread.
Table of contents
Dietary Considerations
- This recipe is not gluten-free due to the use of all-purpose flour as one of the main ingredients.
- The recipe contains cream cheese and milk; it is unsuitable for dairy-free and vegan diets.
- This recipe does not meet keto or low-carb diets because of brown sugar, granulated sugar, and flour content.
- The recipe is vegetarian and nut-free since none of the ingredients include animal flesh or nuts.
Why You Will Love This Recipe
- Incredible Texture The bread has a wonderfully moist texture thanks to pure pumpkin puree and a creamy swirl of softened cream cheese. This combo keeps each slice tender and inviting.
- Festive Flavor With pumpkin pie spice as a key ingredient, this bread delivers a warm spiced flavor profile that captures the essence of fall. Each bite evokes the cozy vibes of autumn.
- Make-Ahead Friendly This spiced pumpkin cream cheese bread stays fresh for days, making it a great option for those busy weeks. You can easily slice and store it for snacks or breakfast on the go.
- Versatile Enjoyment It’s perfect for any occasion, whether you’re serving it at brunch or enjoying a quiet afternoon treat. This bread is sure to fit seamlessly into your seasonal gatherings.
How to Make Spiced Pumpkin Cream Cheese Bread
- Prep Time: 10 minutes
- Cool Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
- Yield: 8-10 slices 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This spiced pumpkin cream cheese bread offers layers of moist pumpkin bread and a rich cream cheese swirl, baked to golden perfection.
Ingredients
Scale
- ¼ cup (60 ml) vegetable oil
- ⅓ cup (67 g) granulated sugar
- ⅓ cup (67 g) light brown sugar
- 1 cup (245 g) pure pumpkin puree (not pumpkin pie filling)
- 1 large egg, at room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 ½ cups (187 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 4 oz (113 g) cream cheese, softened to room temperature
- ¼ cup (50 g) granulated sugar
- 2 tablespoons (16 g) all-purpose flour
- 1 teaspoon (5 ml) vanilla extract
- 1 large egg, at room temperature
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan using cooking spray or butter to prevent sticking.
- Step 2: In a large bowl, whisk together vegetable oil, granulated sugar, light brown sugar, pumpkin puree, one large egg, and two teaspoons of vanilla extract until well blended.
- Step 3: In a separate bowl, whisk together all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Optionally sift these dry ingredients to achieve a lighter texture.
- Step 4: Carefully fold the dry ingredients into the wet ingredients until just combined. Avoid overmixing; stop folding when the flour is no longer visible to keep the bread light.
- Step 5: Pour about two-thirds of the batter into the prepared loaf pan. Use a spatula to spread it evenly to create a uniform base layer.
- Step 6: In a medium bowl, whisk together softened cream cheese, ¼ cup granulated sugar, 2 tablespoons all-purpose flour, one teaspoon vanilla extract, and one large egg until smooth. Check for and break up any lumps for a consistent filling.
- Step 7: Pour the cream cheese filling over the pumpkin batter layer, spreading gently and evenly to cover as much of the surface as possible.
- Step 8: Use a spoon to add the remaining pumpkin batter over the cream cheese layer. Spread carefully with a spatula to cover the filling without breaking through.
- Step 9: Bake in the preheated oven for approximately 40 to 50 minutes. Begin checking at 40 minutes by inserting a toothpick in the center – it should come out clean with no wet batter. To ensure even baking, rotate the loaf pan 180 degrees about 25 minutes into baking. If edges brown too quickly, tent with foil 10 minutes before the end of baking.
- Step 10: Let the loaf cool in the pan on a wire rack for about 20 minutes. After slight cooling, invert the bread onto the rack to cool completely. This helps prevent sticking and makes slicing easier.
Notes
- Room Temperature: Store the bread in an airtight container at room temperature for up to 2 days. Keep away from heat sources and direct sunlight.
- Refrigeration: Once fully cooled, store the bread in an airtight container in the refrigerator for up to 7 days to maintain freshness.
- Freezing: Wrap the bread tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.
- If the batter is too thick, add 2 tablespoons of warm water to achieve a smooth consistency before baking.
- If cream cheese filling becomes lumpy, beat it for 1-2 minutes until completely smooth before adding sugar and flour.
- To avoid an uneven rise, rotate the loaf pan halfway through baking (around 25 minutes).
- Tent the bread with foil in the last 10 minutes if the edges brown faster than the center.
- Use a toothpick to test at 45 minutes if unsure; if wet batter remains, continue baking, checking every 5 minutes.
- Serve slices with a simple green salad or fresh fruit for a balanced meal.
- Pair with yogurt or whipped cream to add richness.
- Add a dusting of powdered sugar or drizzle with maple syrup for an extra touch.
- Serve alongside cream cheese frosting for a sweeter option.
- This recipe is not gluten-free due to all-purpose flour.
- Not suitable for dairy-free or vegan diets because of cream cheese and milk ingredients.
- Contains sugars and flour; this is not a keto or low-carb recipe.
- Vegetarian and nut-free as no animal flesh or nuts are in the ingredient list.
- Use pure pumpkin puree (not pumpkin pie filling) to avoid added sugars and spices.
- Light or dark brown sugar can be used; both add moisture and subtle caramel notes.
- Granulated sugar should be fine to blend thoroughly.
- Vegetable oil (such as canola) maintains moistness without overpowering flavors.
- One large egg at room temperature ensures proper binding and rise.
- Full-fat cream cheese softens smoothly to create a creamy filling contrast.
- Use good-quality all-purpose flour for structure to avoid a dense loaf.
- Pumpkin pie spice should include cinnamon, nutmeg, ginger, and cloves for authentic fall flavor.
Nutrition
- Serving Size: 1 slice
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- All-purpose flour: Choose a good quality flour for the best texture. It gives structure to the bread, ensuring it rises well and isn’t too dense.
- Canned pumpkin: Use pure pumpkin puree, not pumpkin pie filling. This keeps the flavors authentic and prevents added sugars and spices from throwing off your recipe.
- Brown sugar: Light or dark works well, adding moisture and that deep, caramel-like flavor. It’s key for achieving the right sweetness and rich color.
- Granulated sugar: This adds sweetness and helps achieve a nice balance with the spices. Make sure it’s fine to blend easily into the batter for a smoother texture.
- Vegetable oil: It keeps the bread moist and tender. I prefer canola oil for its neutral flavor, allowing the pumpkin spices to shine through.
- Egg: Use one large egg at room temperature. It binds everything together and helps the bread rise, giving it a fluffy texture.
- Cream cheese: Full-fat works best for a rich, creamy filling. Soften it to easily swirl through the batter, creating a delightful contrast with the spiced bread.
- Cinnamon: Fresh ground gives the warm, aromatic spices a real kick. It’s essential for that cozy, fall flavor in pumpkin bread.
- Nutmeg: Freshly grated if possible; it adds a warm, nutty depth. Just a pinch goes a long way in enhancing the overall taste.
- Ginger: Ground ginger adds a zesty bite that complements the pumpkin beautifully. Make sure to use a good quality to maximize flavor.
- Cloves: Ground cloves pack a punch; a little bit adds warmth and complexity. Use sparingly, as they can easily overpower other flavors.
- Milk: Whole milk works great for moisture; it adds richness to the batter. For a lighter option, you can substitute with almond milk.
Recipe Tips
- If the batter appears too thick, add 2 tablespoons of warm water to achieve a smooth consistency before baking.
- When cream cheese becomes lumpy, beat for 1-2 minutes until completely smooth before adding flour and sugar to ensure a silky filling.
- For an uneven rise, rotate the loaf pan 180 degrees halfway through baking, about 25 minutes in, for even heat exposure.
- If the edges brown too quickly, tent with foil 10 minutes before the baking time ends to prevent burning while allowing the center to bake.
- When testing for doneness, insert a toothpick at 45 minutes; if it comes out with wet batter, continue baking, checking every 5 minutes.
Serving Suggestions
Serve with a simple green salad or fresh fruit for a light touch. Pair with yogurt or whipped cream for added richness.
Use to make pumpkin cream cheese muffins or breakfast bites. Add to your favorite French toast casserole for extra flavor.
Top with a dusting of powdered sugar or a drizzle of maple syrup. Serve with cream cheese frosting for a sweeter finish.
Recipe variations
- You can use canned pumpkin puree or fresh roasted pumpkin for the spiced pumpkin cream cheese bread to adjust the flavor intensity and moisture content precisely in the recipe.
- Add extra cinnamon or nutmeg, adjusting pumpkin pie spice from 2 teaspoons to 1 teaspoon cinnamon and ½ teaspoon nutmeg, for a slightly different spice profile in the cream cheese bread.
- Either all-purpose flour or a gluten-free blend can work in the batter, depending on dietary needs, to maintain the bread’s texture and rise in the recipe.
- If using this recipe for more servings, double all ingredients and bake in two 9×5 loaf pans, allowing the same 40 to 50 minutes bake time for each loaf. This bread pairs nicely with Pumpkin Cream Cheese Muffins for breakfast or snacks.
Save This Recipe!
How to Store?
To keep your spiced pumpkin cream cheese bread fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep away from heat and direct sunlight.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days. Let it cool completely before refrigerating to avoid sogginess.
Freezing: Wrap tightly in plastic wrap and place in a freezer-safe container or bag up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Puff Pastry Apple Rosettes
- Rhubarb and Strawberry Tart Recipe
- Chocolate Peanut Clusters
If you enjoyed this Spiced Pumpkin Cream Cheese Bread or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
