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    Pumpkin Cream Cheese Bread

    Breads and Muffins September 26, 2023 | By Kristen Chidsey | 30 Comments | *This post may contain affiliate links. Read my disclosure policy.

    Jump to Recipe
    Pumpkin Cream Cheese Bread is the ultimate recipe for pumpkin bread. It is perfectly spiced, soft, tender, and studded with a rich cream cheese swirl.

    Pumpkin Cream Cheese Bread is the ultimate recipe for pumpkin bread. It is perfectly spiced, soft, tender, and studded with a rich cream cheese swirl.

    Made with warming pumpkin pie spice, earthy pumpkin puree, and a creamy, thick cream cheese filling, Pumpkin Cream Cheese Bread is a healthier spin on Pumpkin Cake with Cream Cheese Frosting. Enjoy it with a Pumpkin Spice Latte for the perfect fall treat!

    Two slices of pumpkin cream cheese bread on a white plate.


    Reasons To Love Pumpkin Cream Cheese Bread

    • The Cream Cheese Swirl. Not only does the cream cheese swirl give this pumpkin bread a beautiful presentation, but it also adds a rich, decadent flavor to this fairly healthy pumpkin bread.
    • Healthier Ingredients. Pumpkin bread is often made with a hefty amount of refined sugars, refined flour, and oil. This recipe swaps out a few key ingredients to make a healthier version of pumpkin bread that tastes just as delicious as the classic recipe.
    • Richly Flavor. This recipe for pumpkin bread is spiced with the best combination of warming spices and sweetened with maple syrup which enhances the pumpkin flavor.

    Notes on Ingredients

    • Whole Wheat Flour: Instead of using enriched flour, this recipe uses whole white wheat flour. Whole White Wheat flour is still 100% whole grain, yet bakes up light and fluffy.
    • Maple Syrup: To sweeten the pumpkin bread batter, maple syrup is the perfect choice. It is a natural sweetener and the warm flavor of maple is a beautiful compliment to the pumpkin.
    • Applesauce + Oil: This recipe calls for a combination of oil and unsweetened applesauce. The addition of applesauce helps to keep the bread moist and tender while cutting back on the amount of oil added. For the oil, use melted coconut oil or canola oil.
    • Pumpkin Puree: Be sure to use 100% pure canned or homemade pumpkin puree, not pumpkin pie filling. If using homemade puree, you will want to strain it over a fine-mesh strainer and then measure out 1 cup of the puree in the bread.
    • Cream Cheese: Use full-fat or reduced-fat cream cheese, not fat-free cream cheese, as it will not bake up to be as rich and creamy.
    • Spices: To enhance the pumpkin flavor, I recommend using a combination of ground cinnamon and pumpkin pie spice. While pumpkin pie spice already contains cinnamon, the flavor is best when you add additional cinnamon.

    Substitutions/Modifications

    • No Whole White Wheat Flour? No problem! Use whole wheat flour or all-purpose flour.
    • Gluten-Free Pumpkin Cream Cheese Bread: Use an all-purpose 1:1 gluten-free flour in place of the whole white wheat flour.
    • No Pumpkin Pie Spice? Replace it with ½ teaspoon of ground cinnamon, ¼ teaspoon each of ground nutmeg, and a tiny pinch of ground cloves for similar results.
    • Don't want the Cream Cheese Swirl? Omit it and bake the pumpkin bread as directed. It will be reminiscent of my Healthy Pumpkin Muffins in bread form It will also be dairy-free.

    Tips to Remember When Making Pumpkin Cream Cheese Bread

    The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.

    Tip #1: Use Room Temperature Cream Cheese. It is CRUCIAL to use softened cream cheese, not cold cream cheese. Your cream cheese should be at room temperature before trying to make the cream cheese filling, as this will prevent it from being lumpy.

    Tip #2: Don't Overmix Batter. The best way to prevent overmixing your pumpkin bread batter is to separately combine the wet and dry ingredients. Then gently fold them together until the flour is fully moistened, using a spatula or wooden spoon. Using a whisk or mixer can result in overmixed dough.

    Wet and dry ingredients for pumpkin bread folded together in large mixing bowl.

    Tip #3: Layer with Care. Layering the pumpkin bread batter with the cream cheese swirl does not have to be perfect! But in order to help ensure a beautiful presentation, it is best to pour half the pumpkin bread batter into the prepared pan followed by the cream cheese filling. Finish by dolloping the remaining pumpkin bread batter over the cream cheese filling. Do not worry about the batter fully covering the cream cheese layer.

    Loaf pan with pumpkin bread batter spooned on top of cream cheese mixture.

    Storage Instructions

    Due to the cream cheese swirl and the fact that this pumpkin bread is so moist, it is best to store the bread in the refrigerator once it has cooled. This will prevent the bread from growing mold.

    • Refrigerate: Pumpkin cream cheese bread should be cooled fully, and then stored for up to 4 days in an airtight container in the refrigerator.
    • Freeze: Allow the bread to cool fully after baking. Once cooled, wrap in plastic wrap, followed by a layer of foil. Place the wrapped bread into a freezer-safe bag and store it in the freezer for up to 1 month. Allow the bread to defrost in the refrigerator overnight.

    More Delicious Pumpkin Recipes

    • Whole Wheat Pumpkin Muffins
    • Pumpkin Baked Oatmeal
    • Homemade Pumpkin Pie
    • Pumpkin Chocolate Chip Cookies
    • Instant Pot Pumpkin Cheesecake
    • Pumpkin Roll
    • Pumpkin Banana Muffins

    If you enjoyed this pumpkin bread recipe with a cream cheese swirl, I would love for you to leave a comment and review below.

    Two slices of pumpkin cream cheese bread on a white plate.

    Pumpkin Cream Cheese Bread

    Pumpkin Cream Cheese Bread is perfectly spiced, tender, and soft but what really sets this pumpkin bread recipe above the rest, is the rich cream cheese swirl!
    4.60 from 10 votes
    Print Pin Rate
    Course: Bread
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12
    Calories: 202kcal
    Author: Kristen Chidsey

    Ingredients

    For the Pumpkin Bread

    • 1½ cups whole white wheat flour or all-purpose flour
    • ½ teaspoon baking powder
    • ½ teaspoon iodized salt
    • 1 teaspoon baking soda
    • 1 teaspoon cinnamon
    • 1½ teaspoon pumpkin pie spice
    • 2 large eggs
    • ½ cup pure maple syrup
    • ¼ cup coconut oil, melted or canola oil
    • ¼ cup unsweetened applesauce
    • 1 cup pumpkin puree

    For the Cream Cheese Filling

    • 4 ounces cream cheese softened
    • 1 large egg
    • ¼ cup granulated sugar
    • 1 teaspoon vanilla extract
    • 2 tablespoons whole white wheat flour or all-purpose flour
    Prevents your screen from going dark while preparing the recipe.

    Instructions

    • Preheat the oven to 350 ℉ and grease a 9-inch loaf pan with butter or cooking spray or line with parchment paper.
    • Sift flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together over a large mixing bowl and then gently whisk to combine.
      Flour, spices, baking soda, baking powder, and salt sifted together in mixing bowl.
    • In a separate mixing bowl, mix together 2 eggs, maple syrup, oil, applesauce, and pumpkin puree until well combined.
      Pumpkin, maple syrup, eggs, oil, and applesauce mixed together.
    • Add the pumpkin mixture to the dry ingredients and fold the wet and dry ingredients together until just combined.
      Wet and dry ingredients for pumpkin bread folded together in large mixing bowl.
    • Prepare the cream cheese filling, by mixing together cream cheese, vanilla extract, egg, and sugar together with a handheld mixer on medium speed until creamy and smooth.
      Mixing bowl with cream cheese, maple syrup, and flour mixed together.
    • Pour ½ of the pumpkin bread batter into the prepared loaf pan. Pour the filling on top of that. Then finish by gently dolloping the remaining bread batter onto the filling. (It is okay if it is not perfectly covered.)
      Loaf pan with pumpkin bread batter spooned on top of cream cheese mixture.
    • Bake for 45 to 50 minutes or until a toothpick comes out clean.
    • Cool the bread in the loaf pan on a cooling rack for 10. After 10 minutes, remove the bread from the loaf pan and continue to cool to room temperature before slicing and/or storing.
      Baked Pumpkin Cream Cheese Bread in loaf pan on baking rack.

    Equipment Needed

    • Loaf Pan

    Notes

    Flour: Use whole wheat, white wheat, all-purpose flour, or a 1:1 gluten-free flour blend. 
    Pumpkin Pie Spice: Replace it with ½ teaspoon of ground cinnamon, ¼ teaspoon each of ground nutmeg, and a tiny pinch of ground cloves for similar results. 
    Pumpkin: Be sure to use 100% canned or homemade pumpkin puree, NOT pumpkin pie filling. If using homemade puree, you will want to strain it over a fine-mesh strainer lined with cheesecloth and then measure out 1 cup of the puree in the bread. 
    Cream Cheese Filling: The cream cheese filling is optional but highly encouraged. If you would like to omit the cream cheese swirl, just pour the entire Pumpkin Bread into the loaf pan and bake for the same amount of time.
    Storing Pumpkin Bread: Be sure to store this pumpkin bread in the fridge once cooled in an airtight container. It will last for up to 4 days when refrigerated. It can also be frozen if wrapped well, for up to 1 month.

    Nutrition

    Calories: 202kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 296mg | Potassium: 219mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3345IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg
    Liked this Recipe? Tag me Today!Snap a picture and tag #amindfullmom on Instagram - I would love to see!
    « Pumpkin Baked Oatmeal
    Pumpkin Banana Muffins »

    About Kristen Chidsey

    Hi, I am Kristen, creator of A Mind "Full" Mom. I believe that making a wholesome family meal does not need to be hard or expensive! I love nothing more than to share with you delicious solutions for your hungry family.

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    1. Fran

      October 01, 2021 at 6:58 pm

      5 stars
      Can the cream cheese filling, be used as an icing? I just want a simple cream cheese topping for the pumpkin bread. Next I will make it this way!!! Thank You!!

      Reply
      • Kristen Chidsey

        October 02, 2021 at 7:00 am

        I would actually use my cream cheese frosting for Banana Cake. The filling has raw eggs and only a very little sweetener, so it needs to be baked into the bread if using.

        Reply
    2. Natalie

      October 01, 2021 at 5:26 am

      5 stars
      I love that cream cheese swirl. Yum! Thanks!

      Reply
    3. Jenn

      September 30, 2021 at 2:59 pm

      5 stars
      The cream cheese swirl really sets this beautiful bread apart! Thanks so much for the recipe!

      Reply
    4. Dawn

      September 28, 2021 at 11:01 am

      1 star
      Followed the recipe exactly except used whole wheat pastry flour.
      Had to cook it over an hour and still was NOT cooked in the middle.
      Gummy uncooked center!!
      We were looking forward to a healthy low sugar treat since we are both Diabetics so dissapointed!

      Reply
      • Kristen Chidsey

        September 28, 2021 at 2:58 pm

        Hi Dawn! I am so sad for you! It is horrible to be anticipating a treat and not have it turn out as expected. A couple things, first whole pastry flour is lighter and therefore the measurements may have been off and you would need to use more flour.Secondly, what pumpkin puree you did use? Was it homemade or store bought? That may help me further troubleshoot for you.

        Reply
    5. Rachelle Lemke

      November 11, 2019 at 3:04 pm

      Can you substitute GF bread 1:1 with this and still have a reasonable result? How about almond flour?

      Reply
      • Kristen Chidsey

        November 11, 2019 at 4:05 pm

        Hi Rachelle! You can use 1:1 Gluten Free Flour Blend with success. Almond flour will not work. I hope that helps 🙂

        Reply
    6. Erica Schwarz

      October 30, 2019 at 8:41 pm

      5 stars
      This cake is so moist and delicious! Love that it is healthier too.

      Reply
      • Kristen Chidsey

        October 31, 2019 at 6:49 am

        I have never called this a cake Erica, but I like the way you think 😉 So glad you enjoyed!

        Reply
    7. Shadi Hasanzadenemati

      October 30, 2019 at 6:51 pm

      5 stars
      Everyone at my house loved it! Tasted SO good!

      Reply
      • Kristen Chidsey

        October 30, 2019 at 7:44 pm

        YAY! That is what I love to hear Shadi!

        Reply
    8. Liz

      November 16, 2016 at 9:40 pm

      My family loves pumpkin bread (well, the hubby doesn't, but the kids and I do!). This would be terrific for Thanksgiving week---Nick will be home from W-Sunday!! Hooray!

      Reply
      • Kristen Chidsey

        November 17, 2016 at 7:53 am

        Oh yes, I know Nick will LOVE this!

        Reply
    « Older Comments

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    Pumpkin Cream Cheese Bread is the ultimate recipe for pumpkin bread. It is perfectly spiced, soft, tender, and studded with a rich cream cheese swirl.

    Meet a Mind "Full" Mom

    A Picture of A Mind"Full"Mom

    Hi! I'm Kristen. I want to welcome you into my kitchen and my REAL, imperfect life. Let me share with you tips and tricks to help you make healthy eating a reality for your family in the chaos of life and on the constraints of a budget. Read more

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