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–+ servings
Pumpkin Cream Cheese Bread

Moist Pumpkin Cream Cheese Bread That's Perfect for Fall

This Moist Pumpkin Cream Cheese Bread combines pumpkin and cream cheese for a deliciously spiced treat that everyone will love.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • ½ cup Canola Oil or substitute with vegetable oil or melted coconut oil
  • 1 cup Brown Sugar light brown sugar can be used
  • ½ cup Granulated Sugar coconut sugar is a healthier option
  • 1 cup Pure Pumpkin Puree canned pumpkin works for convenience
  • 1 large Egg for a vegan version, substitute with a flax egg
  • 1 teaspoon Vanilla Extract or use almond extract
  • 2 cups All-Purpose Flour use gluten-free flour for gluten-free option
  • 1 teaspoon Ground Spices (Cinnamon, Nutmeg, Cloves, Ginger) 1 tsp pumpkin pie spice can substitute
  • 2 teaspoons Baking Powder check expiration for effectiveness
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
For the Cream Cheese Filling
  • 8 oz Cream Cheese use full-fat for best results
  • ¼ cup Granulated Sugar
  • 2 tablespoons Flour for filling
  • 1 large Additional Egg for filling
For the Streusel Topping
  • ¼ cup Granulated Sugar
  • ⅓ cup All-Purpose Flour
  • 2 tablespoons Cold Butter use cold for easy crumbling
  • ½ teaspoon Ground Cinnamon

Equipment

  • Loaf pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.
  2. In a large bowl, whisk together canola oil, brown sugar, and granulated sugar until blended. Add pumpkin puree, egg, and vanilla extract, mixing until smooth.
  3. In another bowl, mix flour, ground spices, baking powder, baking soda, and salt until well combined.
  4. Fold dry ingredients into the wet mixture gently until just combined.
  5. Pour about ⅔ of the batter into the prepared loaf pan.
  6. In a different bowl, whisk together cream cheese, granulated sugar, flour, and the additional egg until smooth to create filling.
  7. Spread the cream cheese filling over the pumpkin batter, then layer the remaining batter on top.
  8. In a small bowl, mix granulated sugar, flour, cold butter, and ground cinnamon to create the streusel topping. Sprinkle it over the batter in the pan.
  9. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool in the pan on a wire rack before slicing.

Nutrition

Serving: 1sliceCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Avoid overmixing the batter to keep the bread light and airy. Store leftovers in an airtight container.

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