This pumpkin cream cheese bread is a unique fall treat! It is moist, flavorful, and has a delicious cream cheese filling that perfectly complements the pumpkin. This bread is perfect for breakfast, lunch, or a snack. The flavors are warm and cozy. You will love each bite of this pumpkin cheesecake bread!
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Why You'll Love This Recipe
- This pumpkin cream cheese bread has the perfect texture.
- It is soft, fluffy, and moist.
- The flavor is warmly spiced and so delicious.
- The pumpkin and cinnamon flavors are strong. Check out these easy Fall Breakfast Ideas.
- It is made with simple ingredients that you can find at most grocery stores.
- This quick bread is moist and flavorful, with a delicious cream cheese filling.
- It is versatile and can be served for breakfast, lunch, or a snack.
- In addition, serve for dessert!
- It is perfect for fall gatherings and celebrations. For the holidays, make this Gingerbread Loaf!
- This pumpkin bread can be made with gluten-free ingredients.
- Check out this Healthy Pumpkin Bread and these Pumpkin Protein Muffins for another delicious autumn recipe!
Ingredients & Substitutes
These are the ingredients and substitutions for this healthy pumpkin cream cheese bread. Scroll down to the bottom for the full recipe.
For the bread batter, use two large eggs. Do not replace the eggs.
Use melted coconut oil or even olive oil. Moreover, melted butter is another good option.
Vanilla adds a warm and cozy flavor.
Pumpkin purée adds the classic pumpkin flavor. Use pumpkin purée, not pumpkin pie filling.
For the flour, use either whole wheat flour or Paleo baking flour. The Paleo baking flour is gluten-free.
Pumpkin pie spice and cinnamon add the warm spices!
Baking soda helps the bread rise while baking.
Sea salt balances out the flavors.
Coconut sugar adds sweetness. We try to limit added sugars but if needed, use brown sugar.
For the filling, use softened cream cheese. We like to leave this out for a couple hours before baking to soften up.
A little sugar helps sweeten the cheesecake filling.
Lastly, use just one egg yolk for the filling. Discard or save the egg white for another use.
Taste & Texture
Pumpkin cream cheese bread has a moist and tender texture, with a rich and flavorful pumpkin taste.
The cream cheese filling adds a touch of sweetness and creaminess that perfectly complements the pumpkin.
The bread is also slightly spiced with cinnamon and pumpkin pie spice, which gives it a warm and cozy flavor.
How to Make
Step 1
First, preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
Step 2
In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
Step 3
Then, sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
Step 4
Then, make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
Step 5
Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment-lined bread pan.
Step 6
Spread the filling mixture on top. Smooth into an even layer.
Step 7
Top with the remaining pumpkin bread batter. Smooth into an even layer.
Step 8
Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
Step 9
Finally, remove the pan from the oven.
Step 10
Allow the bread to fully cool before slicing and serving.
Expert Tips for Success
Follow these expert tips to make the best pumpkin cream cheese bread.
For the best results, use canned pumpkin puree, not pumpkin pie filling.
Pumpkin pie filling contains sugar and spices, which can alter the taste and texture of the bread.
Be sure to not overmix the batter. Overmixing can make the bread tough.
To prevent the bread from sticking to the pan, use parchment paper before adding the batter.
If you want a more pronounced pumpkin flavor, add an extra teaspoon of pumpkin pie spice to the batter.
Use room-temperature cream cheese. It creams together much more easily than cold cream cheese.
Use a stand mixer or electric hand mixer to beat the cheesecake filling. Do not mix by hand.
To test if the bread is done, insert a toothpick into the center. If the toothpick comes out mostly clean, the bread is done. There will be some cheesecake filling on the toothpick.
Flavor Variations & Add-Ins
Here are some fun and easy ways to flavor this pumpkin cream cheese bread.
For a more spiced flavor, add an extra ¼ teaspoon of cinnamon and nutmeg to the batter.
To add a bit of crunch, add ½ cup of chopped walnuts or pecans to the batter.
For a fun twist, try adding ½ cup of chocolate chips to the batter.
How to Serve & Store
Pumpkin cream cheese bread can be served warm or at room temperature. Be sure to let it cool fully before slicing into. Then, eat at room temperature or microwave it for 10 to 15 seconds.
It is delicious on its own, but you can also top it with butter, cream cheese, or whipped cream.
Pumpkin cream cheese bread can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
Frequently Asked Questions (FAQs)
Yes, pumpkin cream cheese bread can be frozen for up to 3 months. To freeze, wrap the bread tightly in plastic wrap and then foil. Thaw the bread in the refrigerator overnight before serving.
There are a few reasons why your pumpkin cream cheese bread might be dense. One possibility is that you overmixed the batter. Overmixing can develop the gluten in the flour, which can make the bread tough. Another possibility is that you didn't bake the bread long enough. An under-baked bread will be dense and gummy.
There are a few reasons why your pumpkin cream cheese bread might be gummy. One possibility is that you overbaked the bread. An overbaked bread will be dry and gummy. Another possibility is that you added too much moisture to the batter. Too much moisture can make the bread dense and gummy.
Depending on the recipe, pumpkin can replace eggs or oil in baking.
There is no perfect replacement for pumpkin purée. In this recipe, you could replace it with boiled and mashed sweet potatoes. Be sure to eliminate any excess moisture.
Equipment Needed
Pre-Cut Parchment Paper Sheets: These parchment paper sheets make cleanup very easy.
Pyrex 3 Glass Mixing Bowls: These are my favorite mixing bowls for baking this quick bread.
Pyrex Glass Measuring Cups: I love these glass measuring cups.
Bread Pan: We use this bread pan every time we bake this pumpkin cream cheese bread!
You May Also Like
- Whole Wheat Cinnamon Bread
- Chocolate Chip Banana Bread
- Whole Wheat Pumpkin Bread
- Banana Nut Muffins
- Homemade Banana Pudding
If you enjoyed this pumpkin cream cheese bread recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Breakfast Recipes for more delicious recipes.
Pumpkin Cream Cheese Bread
Ingredients
Pumpkin Bread
- 2 large eggs
- ½ cup melted coconut oil (or olive oil)
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat flour (or Paleo flour, see note)
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- ¾ cup coconut sugar (or brown sugar)
- 1 teaspoon baking soda
Cream Cheese Filling
- 4 ounces softened cream cheese
- ¼ cup sugar
- 1 large egg yolk
Instructions
- First, preheat the oven to 350 degrees Fahrenheit. Line a bread pan with parchment paper.
- In a large mixing bowl, mix the eggs, melted coconut oil, pumpkin purée, and vanilla extract until combined.
- Then, sift in the flour, pumpkin pie spice, cinnamon, sea salt, coconut sugar, and baking soda. Mix until combined.
- Then, make the cream cheese filling. Add the softened cream cheese, sugar, and egg yolk to a different mixing bowl. Use an electric mixer or stand mixer to beat until completely smooth.
- Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
- Next, spread the filling mixture on top. Smooth into an even layer.
- Top with the remaining pumpkin bread batter. Smooth into an even layer.
- Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean. The toothpick will have some of the creamy filling on it.
- Finally, remove the pumpkin cream cheese bread from the oven.
- Allow the bread to fully cool before slicing into.
Notes
- This recipe can be made with whole wheat flour or Paleo baking flour. The Paleo baking flour is gluten-free.
- For the cream cheese filling, use only the egg yolk. Save the egg white for another use or discard.
- Do not overbake. The bread will look set on top when it is done baking.
- Store leftovers in an airtight container at room temperature for up to 48 hours.
- This bread is best eaten within 2 days.
Christie says
Hey, wondering if you can sub pure maple syrup for the sugars in this?
Jill says
I made this and it turned out beautiful - and truly delicious.
Lori says
This is delicious-thank you! I’m surprised about the fat content in a serving. Is all that from cream cheese? It doesn’t seem like there’s really much cream cheese in one slice. Just curious thanks:)