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Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a cinnamon-sugar crust and a creamy swirl baked through the center. Moist orange crumb comes from pumpkin puree, with a quick mix-and-fold method for a tender loaf.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
For cream cheese filling
  • 8 oz cream cheese
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Cinnamon sugar for topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and make cream cheese filling
  1. Preheat the oven to 350F and grease a 9x5 loaf pan to prevent sticking.
  2. Beat the cream cheese filling until smooth, then refrigerate it while you mix the pumpkin batter.
Mix pumpkin batter and assemble loaf
  1. Whisk the pumpkin bread dry ingredients (all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt) until evenly combined.
  2. Whisk the pumpkin bread wet ingredients (pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla) in a separate bowl.
  3. Fold the wet mixture into the dry mixture until just combined, keeping the batter from becoming tough.
  4. Pour half the batter into the loaf pan, then spoon the cream cheese filling down the center.
  5. Top with the remaining batter and swirl gently with a knife to create a marbled swirl.
  6. Sprinkle the cinnamon sugar topping over the surface for a sweet, spiced crust.
Bake
  1. Bake at 350F for 60-65 minutes until a toothpick inserted at the edge (not through the cream cheese center) comes out clean.

Notes

Pro tip: don’t test with the toothpick through the cream cheese center—use the edge so the swirl isn’t mistakenly overbaked. Store covered at room temperature up to 2 days or in the refrigerator up to 5 days; freeze slices up to 2 months. For a lighter option, use reduced-fat cream cheese and reduce granulated sugar in the filling by 1-2 tbsp.