Pumpkin Cream Cheese Bread
I’ve baked hundreds of sweets and I can say without hesitation that this Pumpkin Cream Cheese Bread is one of the best pumpkin recipes you can add to your fall baking lineup. It’s rich and moist from pumpkin puree and warm spices like cinnamon, nutmeg, and cloves, swirled with a luscious cream cheese filling that bakes right into the loaf. Topped with cream cheese frosting, it’s an irresistible dessert that feels just as welcome on a casual fall afternoon as it does on your Thanksgiving table.
This loaf has everything you love about a classic pumpkin quick bread, but it’s elevated with a tangy cream cheese layer baked right in the center. The pumpkin bread batter is spiced with pumpkin pie spice, cloves, cinnamon, and nutmeg, creating a soft and flavorful base. The cream cheese swirl adds a cheesecake-like surprise, and the final touch of cream cheese frosting makes each slice bakery-worthy. It’s the kind of recipe that looks impressive but comes together with simple steps and a loaf pan.
- 4 oz cream cheese, softened 113g
- ⅓ cup sugar 67g
- 2 tsp flour 5g
- 1 egg yolk
- 1¼ cup all-purpose flour 160g
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅔ cup pumpkin purée 150g
- ⅓ cup vegetable oil 80 m
- 1 large egg
- 1 cup granulated sugar 200g
- 4 oz cream cheese, softened 113g
- 2 tbsp unsalted butter softened
- 1 cup powdered sugar, sifted 125g
- ½ tsp pure vanilla extract