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Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a cinnamon sugar crust and a visible cream cheese swirl baked through the center. Moist orange pumpkin crumb bakes in a loaf pan for a tender, sliceable breakfast loaf.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin bread
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1 can (15 oz) pumpkin puree
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
For cream cheese filling
  • 8 oz cream cheese
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 0.5 tsp cinnamon
Cinnamon sugar for topping
  • 2 tbsp sugar
  • 1 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 350F and grease a 9x5 loaf pan, so the batter starts cooking right away when poured.
  2. Beat cream cheese filling until smooth, then refrigerate to firm up before layering into the loaf.
Make the pumpkin bread batter
  1. Whisk the pumpkin bread dry ingredients together until evenly combined.
  2. Whisk the pumpkin bread wet ingredients together in a separate bowl until glossy and uniform.
  3. Fold wet ingredients into dry until just combined to keep the crumb tender and avoid overmixing.
Assemble and bake
  1. Pour half the batter into the pan, spreading into an even layer for a consistent swirl.
  2. Spoon cream cheese filling down the center, leaving the edges open so the pumpkin batter can rise around it.
  3. Top with remaining batter and swirl gently with a knife to create a marbled look without fully mixing.
  4. Sprinkle cinnamon sugar over the top so it forms a lightly crisp, fragrant crust as it bakes.
  5. Bake 60-65 minutes at 350F until a toothpick inserted at the edge (not through the cream cheese center) comes out clean.

Notes

Pro tip: swirl only lightly with the knife so you get visible cream cheese streaks instead of a fully mixed loaf. Store tightly wrapped in the refrigerator up to 4 days. Freezing is yes—wrap slices and freeze up to 2 months, thaw overnight in the fridge. For a lower-sugar option, reduce granulated and brown sugar by about 1/4 cup total using a 1:1 baking sweetener.