Pumpkin Cream Cheese Bread Recipe (Moist and Easy to Make)
This pumpkin cream cheese bread recipe is the perfect fall bake! Moist, spiced pumpkin bread is layered with a creamy cheesecake filling for a delicious homemade treat. Easy to make, freezer-friendly, and ideal for holiday baking or gifting.
Ingredients
- 1 cup oil
- 4 large eggs
- 2 cans pumpkin puree
- 1 1/2 cups sugar
- 1 1/2 cups brown sugar
- 1 cup water
- 4 cups flour
- 4 tsp pumpkin pie spice
- 1 tsp baking powder
- 2 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cloves
Cream Cheese Filling
- 2 8 oz packages of cream cheese softened
- 1/4 cup sugar
- 1 egg
- 2 tbsp milk
Instructions
- Preheat your oven to 350°F. Grease two 9x5-inch loaf pans or line them with parchment paper for easy removal.
- In a large mixing bowl, beat together the sugar, oil, water, eggs, and pumpkin puree until smooth and well blended.
- In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.
- Slowly add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
- In a medium bowl, beat the softened cream cheese, sugar, egg, and milk until smooth and creamy.
- Pour half of the pumpkin batter evenly into the two prepared loaf pans. Spoon the cream cheese mixture evenly over both pans and spread it gently. Pour the remaining pumpkin batter on top and smooth the surface.
- Bake at 350°F for 60–70 minutes, or until a toothpick inserted in the center comes out clean (you may hit some cream cheese filling, but there shouldn’t be raw batter).
- Let the loaves cool in the pans for about 10 minutes before transferring them to wire racks. Allow them to cool completely before slicing for the neatest layer.
Notes
Nutrition Information (per slice, 24 servings)
- Calories: ~330
- Fat: 14g
- Carbohydrates: 46g
- Fiber: 2g
- Sugar: 29g
- Protein: 5g