Pumpkin Bread with Cream Cheese Filling
on Aug 28, 2025, Updated Sep 18, 2025
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I know summer ☀️ is still in full effect, but pumpkin season is just around the corner, and if you know me, you know that’s my JAM. I love using pumpkin because it’s an all-star ingredient suitable for both savory and sweet dishes. This Pumpkin Bread with Cream Cheese Filling is a tribute to my love of fall 🍂 and the definition of cozy indulgence. Fluffy, sweet, comforting with a creamy swirl in the center, this recipe gives bakery-level dessert vibes with 10 minutes of actual effort.
Table of Contents
Key Takeaways
- Pumpkin Bread with Cream Cheese Filling is soft, moist, and perfectly spiced, combining flavors of pumpkin pie and cheesecake.
- The recipe uses simple ingredients like flour, pumpkin purée, and cream cheese, with optional substitutions for dietary needs.
- For best results, chill the cream cheese filling before layering to prevent it from sinking during baking.
- Serve the bread with vanilla ice cream, coffee, or as part of a fall-themed brunch spread for a cozy experience.
Why You’ll Love Pumpkin Bread with Cream Cheese Filling
Soft, moist and perfectly spiced – one bite, and this Pumpkin Bread with Cream Cheese Filling will become your intrusive thought for the rest of cozy season 🍁. The crumb is tender, fluffy and rich, while the cream cheese filling adds a velvety, decadent layer that takes an already delicious pumpkin loaf to new creamy heights. It’s like pumpkin pie 🥧 and cheesecake 🍰 had a baby. It’s perfect for coffee-fuelled mornings, fall gatherings or when that pumpkin spice craving hits the moment a cool gust of air 💨 brushes your skin. I know I’m not the only one 😏.
Ingredients
🥣 Flour: Like the supportive queen she is, flour gives this loaf stability and structure. I used all-purpose (non-bleached) flour.
👩🍳 Baking Soda & Baking Powder: This tag-team duo makes sure this Pumpkin Bread becomes a fluffy goddess instead of a flat mess.
🧂 Salt: It balances sweetness, boosts the warm spices and all around ties the flavors together like a dream.
🥧 Pumpkin Pie Spice: The official perfume of fall. You can get the store bought version like I did, or make your own by combining cinnamon, ginger, nutmeg, allspice and cloves.
🍭 Granulated Sugar: Gives this Pumpkin Bread it’s signature sweetness, helps the bread develop that golden crust and balances the tang of the cream cheese filling.
🥚 Eggs: They keep everything together, add just the right amount of moisture, and give the loaf that fluffy lift. You’ll need 2 eggs for the loaf and 1 egg for the cream cheese filling.
🎃 Pumpkin Purée: The star player that not only gives this loaf it’s distinct pumpkin-y flavor, but it’s the reason pumpkin bread stays tender for days.
🛢️ Avocado Oil: As neutral as it gets, avocado oil keeps this Pumpkin Bread soft and moist, without compromising taste.
🍶 Plain Yogurt: Full-fat yogurt is the way to go here because it gives the best moisture and richness. If you’d like to go dairy-free you can use unsweetened coconut yogurt or an almond-based yogurt instead.
🌼 Vanilla Paste or Extract: Gives that little touch of warmth and subtle sweetness. I used vanilla paste in this recipe, but you can definitely use pure vanilla extract as well.
🧀 Cream Cheese: The main ingredient behind the Pumpkin Bread’s luscious, creamy center. Without it, you’d have great pumpkin bread, but with it, you’ve got coffee-shop-$6-a-slice worthy dessert.
Nonna’s Tip
For the cleanest cream cheese layer, chill the cream cheese filling in the fridge for 15–20 minutes before layering it into the batter. This helps it hold its shape while baking and prevents it from sinking or blending too much into the pumpkin bread.
Pumpkin Bread Variations and Substitutions
- If you want to make this Pumpkin Bread gluten-free, use a 1:1 gluten-free baking blend instead of regular flour.
- Replace the granulated sugar with brown sugar or coconut 🥥 sugar for a more toffee-like flavor.
- Replace the yogurt with sour cream for a tangier taste.
- Swap pumpkin purée with butternut squash or sweet potato purée for a similar texture and flavor.
- Fold in chopped pecans, walnuts, or pumpkin seeds into the batter.
- Add dried cranberries, raisins, or chocolate 🍫 chips for extra bursts of flavor.
- To make this recipe dairy-free, use unsweetened non-dairy yogurt and dairy-free cream cheese.
- Omit the cream cheese filling entirely and make this into a moist and flavorful Pumpkin Bread loaf 🍞.
Pumpkin Bread with Cream Cheese Filling Tips and Tricks
- Sunken Cream Cheese Layer? That can happen if the pumpkin batter is too thin or if the filling was too heavy. Make sure your batter is not overmixed and spread evenly in the pan before layering.
- Cracked Top? If you want a smoother top, tent the loaf with foil during the last 15 minutes of baking. Personally, I love the look of a cracked, imperfect top.
- Undercooked Center? Check the doneness by inserting a toothpick into the pumpkin bread. Be sure not to insert it into the cream cheese filling. My loaf took about 45 minutes to bake, but all ovens have slightly different personalities, so keep and eye on it.
- Over-browning? If your Pumpkin Loaf is developing a Jersey Shore level tan, then use foil to cover it loosely during the last little bit of baking to prevent it from getting too crispy.
- Want perfect slices? Make sure you let the loaf cool completely before cutting. This will allow the cream cheese filling to settle and form. Use a serrated knife for the cleanest cuts.
Best Served With
- A scoop of vanilla ice cream 🍨 or dollop of whipped cream.
- Your favorite espresso drink ☕️ like my Iced Coffee with Vanilla.
- A fall-themed fruit salad starring apples 🍎, pomegranites and figs.
- A savory brunch spread with Bacon 🥓, Breakfast Sausage, and Copycat Starbucks Egg-White Bites.
More Pumpkin Recipes
Pumpkin Pie
1 hr 20 mins
Healthy Pumpkin Muffins
30 mins
Pumpkin Overnight Oats
5 mins
Pumpkin Spice Latte Recipe
10 mins
Common Questions
Yes, you can. Just make sure it is well-cooked, blended smooth, and not too watery. Strain out excess liquid if needed.
Full-fat yogurt gives the best moisture and richness, but low-fat or Greek yogurt can be used. If using Greek yogurt, thin it with a splash of milk.
Insert a toothpick into the pumpkin bread portion (not the cream cheese filling). If it comes out clean or with just a few moist crumbs, it is done.
Yes, the bread actually tastes even better the next day once the flavors meld. Store it in the fridge and bring it to room temperature before serving.
Because of the cream cheese filling, refrigerate the bread in an airtight container for up to 4–5 days. You can also freeze slices for up to 2 months.
Definitely. Divide the batter and filling into muffin liners, layering the same way. Bake at 350°F (175°C) for 20–25 minutes.
That can happen if the pumpkin batter is too thin or if the filling was too heavy. Make sure your batter is not overmixed and spread evenly in the pan before layering.
Pumpkin Bread with Cream Cheese Filling
Video
Ingredients
Pumpkin Bread
- 2 large eggs
- ½ cup granulated sugar
- 1 cup pumpkin purée, (fresh or canned, check it’s not expired)
- ¼ cup plain yogurt, unsweetened, full-fat preferred
- ½ cup avocado oil
- 1 teaspoon vanilla paste, or extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
Cream Cheese Filling
- 1 block cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla paste, or extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat oven to 175°C (350°F). Grease and line a 9×5-inch loaf pan with parchment paper.
Cream Cheese Filling
- In a bowl, combine the sugar, egg and cream cheese.
- Mix with a hand or standing mixer until well combined.
- Add the flour and vanilla paste (or extract) to the mixture.
- Mix until a smooth, creamy and fluffy texture forms, and set aside.
Pumpkin Bread
- In a bowl, combine sugar, eggs, pumpkin purée, oil, yogurt, and vanilla.
- Whisk the wet ingredients together until well combined.
- Sift in the dry ingredients: flour, baking soda, baking powder, salt, and pumpkin pie spice. Do this directly into the bowl with the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined (don’t overmix).
Assemble The Loaf
- Spread half of the pumpkin bread mixture evenly into the prepared pan.
- Spread half the cream cheese filling over it.
- Top with the remaining pumpkin bread mixture, smoothing the surface.
- Spoon the rest of the cream cheese filling over the center of the loaf.
- Take a wooden skewer or similar tool and gently swirl the batter.
- Bake for 40-45 minutes. Check with a toothpick inserted in the pumpkin bread (avoid the cream cheese filling). If it browns too quickly, tent with foil for the last 15 minutes.
- Cool the loaf: Let it rest in the pan for 15 minutes, then transfer to a wire rack. Cool completely before slicing so the cream cheese layer sets.
Notes
- Chill cream cheese filling 15–20 min for a cleaner swirl.
- Use a 1:1 gluten-free flour blend for GF.
- Swap sugar for brown or coconut 🥥 sugar.
- Replace yogurt with sour cream for tang.
- Try butternut squash or sweet potato purée.
- Add-ins: nuts, seeds, cranberries, raisins, or chocolate 🍫 chips.
- For dairy-free, use non-dairy yogurt + cream cheese.
- Skip the filling for a classic spiced pumpkin bread 🍞.
- Sunken cream cheese layer? Batter too thin or filling too heavy. Don’t overmix, spread evenly.
- Cracked top? Normal! Tent with foil last 15 min if you want it smoother.
- Undercooked center? Test pumpkin bread, not filling. Bake times vary.
- Over-browning? Cover with foil near the end.
- Perfect slices? Cool completely and cut with a serrated knife.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So yummy! Made it twice already and will definitely make again for Thanksgiving ❤️
OMG, pumpkin and cream cheese are so good together! This recipe is foolproof!
Super moist and that cream cheese filling takes it to a whole new level! It’s the perfect cozy Fall treat!
Omg this pumpkin bread 🎃 is unreal so soft and the cream cheese filling is EVERYTHING.