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Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a cinnamon-sugar crust and a creamy swirl baked through the center. Moist pumpkin crumb stays tender while the filling sets, so a toothpick at the edge comes out clean.
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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: 320
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 softened
  • 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 and make the filling
  1. Preheat oven to 350F and grease a 9x5 loaf pan.
  2. Beat cream cheese filling ingredients until smooth, then refrigerate.
Make the pumpkin batter
  1. Whisk all pumpkin bread dry ingredients together until evenly combined.
  2. Whisk pumpkin bread wet ingredients together in a separate bowl until glossy and smooth.
  3. Fold wet into dry just until no dry streaks remain.
Assemble and bake
  1. Pour half the batter into the loaf pan and spoon the cream cheese filling down the center.
  2. Top with remaining batter and swirl gently with a knife to marble the center.
  3. Sprinkle cinnamon sugar over the top evenly.
  4. Bake 60-65 minutes at 350F until a toothpick inserted at the edge (not through the cream cheese center) comes out clean.

Notes

For the cleanest swirl, keep the cream cheese filling chilled until assembly. Store covered in the refrigerator for up to 4 days and rewarm slices in short microwave bursts. Freezing is yes—wrap individual slices and freeze up to 2 months; thaw overnight in the fridge. For a dairy-light option, use lactose-free cream cheese to keep the filling texture similar.