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A sliced loaf of pumpkin bread with cream cheese swirls sits on patterned parchment paper, with a small decorative pumpkin in the background. Sunlight highlights the bread’s moist texture and marbled top.
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5 from 2 votes

Pumpkin Bread with Cream Cheese Filling

Fluffy, spiced pumpkin bread with a creamy cheesecake swirl. Cozy, bakery-worthy, and easy enough to make at home.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Bread, Dessert, Snack
Cuisine: American
Keyword: pumpkin bread, pumpkin recipe
Servings: 12 Slices
Author: The Modern Nonna

Equipment

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
US Customary - Metric

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.
    Granulated sugar is being poured from a glass bowl onto a block of cream cheese in a clear glass mixing bowl, set on a wooden surface with a sunny window in the background.
  • Mix with a hand or standing mixer until well combined.
    A hand mixer with metal beaters is positioned above a glass bowl containing cream cheese and butter, ready to be blended. Warm sunlight streams through a window in the background.
  • Add the flour and vanilla paste (or extract) to the mixture.
    A hand pours flour from a small white bowl into a glass mixing bowl filled with creamy batter, ready to be mixed together.
  • Mix until a smooth, creamy and fluffy texture forms, and set aside.
    A hand mixer blending flour into a creamy batter in a glass bowl on a wooden surface, with sunlight streaming in from a window nearby.

Pumpkin Bread

  • In a bowl, combine sugar, eggs, pumpkin purée, oil, yogurt, and vanilla.
    A glass measuring cup pours oil into a glass bowl containing eggs, sugar, and a dollop of cream, with sunlight shining through a window in the background.
  • Whisk the wet ingredients together until well combined.
    A close-up of an electric mixer blending a thick, bright orange batter in a clear glass bowl placed on a wooden surface.
  • 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).
    A close-up of a hand sifting flour through a metal sieve into a glass bowl containing a yellow batter, with sunlight streaming through a window and yellow tiles in the background.

Assemble The Loaf

  • Spread half of the pumpkin bread mixture evenly into the prepared pan.
    Bright yellow-orange batter is being poured from a bowl into a rectangular paper-lined baking dish, with sunlight casting shadows across the scene.
  • Spread half the cream cheese filling over it.
    A hand holds a spoonful of thick, creamy batter over a rectangular baking dish with a yellow mixture inside, set on a wooden surface near a sunlit window.
  • Top with the remaining pumpkin bread mixture, smoothing the surface.
    Thick, golden-orange batter is being poured from a bowl into a parchment-lined baking dish, ready to be baked. The texture is airy and slightly bubbly, with sunlight highlighting the rich color.
  • Spoon the rest of the cream cheese filling over the center of the loaf.
    A hand holds a spoonful of thick, creamy batter over a rectangular baking dish with a yellow mixture inside, set on a wooden surface near a sunlit window.
  • Take a wooden skewer or similar tool and gently swirl the batter.
    A hand swirls cream cheese into pumpkin batter with a skewer in a loaf pan, creating a marbled effect before baking. The pan sits on a wooden surface.
  • 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.
    A loaf of marbled bread with swirls of light and dark batter sits on parchment paper atop a cooling rack. Decorative mini pumpkins are placed nearby on a wooden surface.
  • 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.
    A marble pumpkin bread loaf with cream cheese swirls is sliced on a cooling rack, surrounded by decorative mini pumpkins and gold utensils, with warm sunlight casting soft shadows.

Video

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

Serving: 1 slice | Calories: 311kcal | Carbohydrates: 33g | Protein: 5g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.004g | Cholesterol: 61mg | Sodium: 307mg | Potassium: 115mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3430IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
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