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    Home » Easy & Delicious Breakfast Recipes » Muffins and Loaf Breads

    Spiced Pumpkin Cream Cheese Bread

    September 21, 2021 by Marley Braunlich 4 Comments

    196 shares
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    Jump to Recipe

    Stack of Pumpkin Spice Cream Cheese Loaf for Baking Blog Food Photography

    This Easy Pumpkin Bread with Cream Cheese is packed with pumpkin flavor, fall spices and layered with a creamy cheesecake filling. Enjoy a slice of this rich, moist loaf for breakfast or dessert!

    Sliced Pumpkin Spice Cream Cheese Loaf for Baking Blog Food Photography

    Why You'll Love This Pumpkin Spice Cheesecake Loaf!

    You're going to love this pumpkin spice cheesecake bread because it is rich in flavor and the ribbon of cream cheese filling is such a special touch. The beautiful swirl of cream cheese in the middle makes for a happy little surprise when you slice into this pumpkin bread. This fall recipe is definitely a showstopper and will impress your friends and family that you baked something so magical at home! Another family favorite includes these pumpkin streusel muffins!

    Packed with Pumpkin Flavor and Warming Fall Spices

    Cinnamon, pumpkin pie spice and ground ginger add a warming, satisfying fall flavor to this moist, dense pumpkin loaf. The soft and sweet cream cheese truly balances out the strong spices used in pumpkin desserts.

    This delicious, healthier pumpkin bread recipe uses lots of pumpkin puree, some greek yogurt and oil to ensure the pumpkin spice loaf comes out extra moist. This fall pumpkin loaf is almost too good to share!

    Moist Pumpkin Cream Cheese Loaf for Baking Blog Food Photography
    Fall Pumpkin Spice Cream Cheese Loaf for Baking Blog Food Photography

    How To Make Easy Pumpkin Bread with Cream Cheese:

    To start making your pumpkin bread, beat pumpkin puree, brown sugar, eggs, greek yogurt and vanilla in a large mixing bowl. If you don't want to use a mixer, this easy pumpkin bread can also be mixed by hand! Simply whisk the wet ingredients in a bowl until combined.

    Next, stir together the dry ingredients including the flour, baking soda, spices and salt. Fold the dry ingredients into the wet ingredients until just combined. The key to getting a moist, lighter bread is not over mixing.

    Delicious Cream Cheese Filling:

    This cream cheese filling is almost like cheesecake! One of my favorite fall treats to choose at a bakery is a pumpkin cream cheese muffin, which inspired me to make this easy pumpkin bread with a cream cheese swirl.

    To make the soft cream cheese filling, mix softened cream cheese, sugar, vanilla, egg and flour until well combined. After you pour half of your pumpkin bread mixture into your loaf pan, add your layer of cream cheese filling on top. Carefully pour the remaining pumpkin mixture over the cheesecake filling and use a small rubber spatula to gently spread the batter without accidentally mixing the two together.

    I say this creamy filling is similar to cheesecake because it is baked, so if you're expecting a light and fluffy cream cheese frosting like the one I use for my amazing moist pumpkin cake, this isn't it.

    Everything You'll Need

    Pumpkin Bread:

    • Pumpkin Puree
    • Brown Sugar
    • Eggs
    • Greek Yogurt
    • Vanilla Extract
    • All-Purpose Flour
    • Baking Soda
    • Cinnamon
    • Pumpkin Pie Spice
    • Ground Ginger
    • Salt

    Cream Cheese Filling:

    • Cream Cheese
    • Sugar
    • Vanilla Extract
    • Egg
    • Flour

    Need to make a substitution?

    No Pumpkin Pie Spice?

    No worries! If you don't have any pumpkin pie spice, simply use a mixture of warming fall spices like ginger, nutmeg, cardamom, and allspice.

    No Greek Yogurt?

    Sour cream is a good substitute to use in cakes, muffins and breads.

    Sub for Coconut Oil?

    Avocado, canola or vegetable oil can replace the coconut oil in this recipe.

    Slice of Pumpkin Cream Cheese Loaf for Baking Blog Food Photography
    Fall Pumpkin Cream Cheese Loaf for Baking Blog Food Photography

    More Muffin and Bread Recipes:

    • Healthy Lemon Blueberry Greek Yogurt Muffins
    • Maple Glazed Bacon Banana Muffins
    • Moist Lemon Crumb Muffins
    • Cinnamon Sugar Apple Coffee Cake

    If you make this spiced pumpkin cream cheese filled bread, be sure to tag #bakedabundance on Instagram. We’d also love if you would leave a comment below and rate the recipe. We appreciate you! 

    Print

    Easy Pumpkin Bread with Cream Cheese

    A slice of pumpkin bread with cream cheese swirl.
    Pin Recipe
    Print Recipe

    This Easy Pumpkin Bread with Cream Cheese is packed with pumpkin flavor, fall spices and layered with a ribbon of creamy cheesecake filling.

    • Author: Marley Braunlich
    • Prep Time: 10
    • Cook Time: 50
    • Total Time: 1 hour
    • Yield: 10 1x

    Ingredients

    Units Scale

    Pumpkin Bread:

    • 1 cup pumpkin puree
    • 1 cup brown sugar, packed
    • 2 large eggs
    • ½ cup greek yogurt, plain or vanilla
    • 1 teaspoon vanilla extract
    • ½ cup coconut oil, melted*
    • 2 ¼ cup all-purpose flour, spooned and leveled
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 2 teaspoons pumpkin pie spice
    • 1 teaspoon ground ginger
    • ½ tsp salt

    Cream Cheese Filling:

    • 1 8 ounce block cream cheese, softened
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • 1 large egg
    • 2 tablespoons all-purpose flour

    Instructions

    1. Set out a block of cream cheese to soften at room temperature.
    2. Mix together the first five ingredients, leaving out the coconut oil, until combined.
    3. Stir the dry ingredients together in a separate bowl and partially fold in the dry ingredients. Now add your melted coconut oil and continue to fully combine. Don't over-mix.
    4. Preheat oven to 350F and grease a 9x5 inch loaf pan with cooking spray.
    5. Make cream cheese filling by mixing together cream cheese, sugar, vanilla, egg and flour. I like to use a hand mixer for this step.
    6. Pour half of the pumpkin bread batter into the prepared baking pan. Next, top with all of the cream cheese filling and gently spread toward the edges of the pan.
    7. Cover the cream cheese filling with remaining pumpkin batter, using a small spatula to carefully spread the batter without mixing the layers together.
    8. Use aluminum foil to create a tent over the baking pan before putting into the oven on the center rack. The foil "tent" helps your bread cook through without burning the top. Be sure there is enough room for the pumpkin bread to rise freely without the foil getting in the way.
    9. Bake at 350F for about 40 minutes then remove the foil and bake until a toothpick comes out with little to no crumbs, about 10 more minutes. (Baking times may vary based on the size of your oven/convection oven so be sure to keep an eye on your pumpkin loaf so it isn't under or over baked.)
    10. Let the pumpkin bread cool completely before slicing. Storage in the fridge is recommended due to the cream cheese filling, but the loaf is lighter and more moist at room temperature if you'd like to keep it on the counter for the day it's baked.

    Notes

    If you're substituting avocado, canola or vegetable oil for the coconut oil, you may add it in with the wet ingredients rather than waiting until step #3. (Adding the melted coconut oil towards the end ensures it doesn't harden when mixed with the cold ingredients like eggs and yogurt.)

    Nutrition

    • Serving Size: 10
    • Calories: 437.81kcal
    • Sugar: 31.57g
    • Sodium: 217.55mg
    • Fat: 20.71g
    • Saturated Fat: 14.6g
    • Carbohydrates: 56.66g
    • Fiber: 1.83g
    • Protein: 7.28g
    • Cholesterol: 73.31mg

    Keywords: pumpkin bread, cream cheese, cheesecake filling, pumpkin loaf, pumpkin spice

    Did you make this recipe?

    Tag @bakedabundance on Instagram!

    More Muffins and Loaf Breads

    • Blueberry Banana Muffins
    • Banana Nut Muffins
    • Easy Sweet Potato Cornbread
    • Double Chocolate Espresso Banana Muffins

    Reader Interactions

    Comments

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. Pam

      January 07, 2022 at 10:21 am

      Could you clarify the "can" of pumpkin puree? How many ounces is that?

      Reply
      • Pam

        January 07, 2022 at 10:24 am

        Can I delete this comment LOL the first read through I read a can, reading it again can mysteriously changed to cup.

        Reply
    2. wine-is com

      May 10, 2022 at 3:45 pm

      bookmarked!!, I love your blog!

      Reply
      • Marley

        August 07, 2022 at 11:20 am

        awh thank you!! that is so sweet of you!

        Reply

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    About Marley

    Hey, I'm Marley! I'm a recipe developer and food photographer based in Pittsburgh. I share traditional and allergen-friendly baking recipes that anyone can make! Learn how I got started blogging and what Baked Abundance is all about here.

    About Marley →

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