Easy Pumpkin Cream Cheese Bread Recipe
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My newest addiction is this pumpkin cream cheese bread recipe! This moist loaf combines a rich cheesecake filling with a warm and savory pumpkin flavor and the best fall spices. Trust me, this is the best pumpkin bread recipe and once you take a bite, you’ll want to eat the whole loaf! This loaf is gluten-free with a dairy-free option!
Why You’ll Love Pumpkin Cheesecake Bread
Y’all, pumpkin treats are all that I can think about right now. Whether it be my high protein pumpkin ice cream, this pumpkin cold foam, or omg my new pumpkin cookies! I’m making and enjoying so many pumpkin sweets and treats and today I have another one for you.
This pumpkin cheesecake bread is seriously bursting with that pumpkin spice flavor we know and love. That rich flavor combined with a cheesecake-like swirl of tangy cream cheese in the middle of your bread creates the best homemade pumpkin bread you’ll ever add to your dessert table…or breakfast table – I won’t judge!
This recipe is made with gluten-free flour but if you’re not gluten-free you can swap the gluten-free all-purpose flour for regular all-purpose flour. You can also make this recipe dairy-free with a few easy swaps!
Ingredient Notes
Pumpkin Cream Cheese Bread
- gluten-free all-purpose flour blend with xanthan gum. I alwaways use King Arthur’s Measure For Measure
- canned pumpkin puree: Adds moisture and contributes to the soft, dense texture of the bread. The natural sweetness and earthy flavor of the pumpkin complement the warm spices. Don’t use pumpkin pie filling!
- avocado oil: Can also use coconut oil.
- melted butter or vegan butter
- almond milk
- pumpkin pie spice: A mix of cinnamon, nutmeg, ginger, and cloves, this spice blend infuses the bread with a warm, comforting flavor that pairs perfectly with the pumpkin.
- ground cinnamon
- baking soda
- baking powder
- fine sea salt
- large eggs
- granulated sugar or sub brown sugar monk fruit for lower sugar
- light brown sugar or sub brown sugar monk fruit for lower sugar
- vanilla extract
Cream Cheese Mixture
- cream cheese or dairy-free cream cheese
- powdered sugar
- large egg yolk
- vanilla extract
- almond milk
For exact ingredient amounts, see the full recipe card below.
How to Make Pumpkin Cream Cheese Bread
Getting Started: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
Prepare the filling: In a large bowl, beat the softened cream cheese, powdered sugar, egg yolk, vanilla extract, and almond milk until smooth. Set aside.
Mix the Dry Ingredients. In a separate mixing bowl, combine flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and sea salt with a whisk.
Mix the Wet Ingredients. In a large mixing bowl, whisk together the pumpkin puree, avocado oil, melted butter, almond milk, whisked eggs, granulated sugar, brown sugar, and vanilla extract until fully combined.
Gradually stir the dry ingredients mixture into the wet mixture until just combined. Do not overmix.
Pour half of the pumpkin bread batter into the prepared loaf pan and smooth the top. Spread the cream cheese filling evenly over the batter. Then, add the remaining pumpkin batter on top of the cream cheese layer and smooth it out.
Bake for 55-65 minutes until a toothpick inserted into the center comes out clean.
Allow the bread to cool to room temperature in the pan for 10-15 minutes before transferring it to a wire cooling rack to cool completely.
Mac’s Pro TipS
Expert Tips
- As I mentioned above, do not overmix your batter. Overmixing causes a tough texture and we want to keep this homemade pumpkin bread nice and moist.
- Make sure your cream cheese is softened avoid lumps in your batter and make mixing easier.
- I know this tip is going to be difficult, but do not give in to temptation and cut into your bread right after it comes out of the oven. We want it to cool completely before eating so that it’s easier to cut and doesn’t tear.
- To make this recipe dairy free, use vegan butter, plant-based milk, and dairy-free cream cheese.
Serving Tips
If you want to serve your slice of bread with something else, vanilla ice cream or my pumpkin ice cream are delicious options!
Eating a slice of this bread for breakfast with a cup of coffee is also a really great way to start your day.
Storage Tips
Store your homemade pumpkin bread wrapped in plastic wrap or an airtight container at room tempterature for up to 1 week.
You can also freeze this bread! If you want to freeze it, let it cool completely and either wrap it in plastic wrap or place it in an airtight container or freezer bag and freeze it for up to 3 months. To thaw, take it out of the freezer and leave it on your counter overnight.
Recipe FAQs
Yes, you can!
Adding mix-ins like nuts, chocolate chips, or even raisins could be delicious! Those mix-ins might affect how your bread bakes and that swirl of cream cheese in the middle so be prepared for a little bit of experimenting if you do add anything into the batter!
Absolutely. Swap out the butter for vegan butter and the cream cheese for dairy-free such as Kite Hill.
I recommend using King Authur’s Measure For Measure or Bob’s Red Mill. Both of these contain xanthan gum which is a must! Gluten-free flour often needs xanthan gum (or other binding agents like guar gum) because it lacks gluten, the protein that provides elasticity and structure in traditional wheat-based doughs. Without xanthan gum, many gluten-free baked goods would be more fragile and crumbly.
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Easy Pumpkin Cream Cheese Bread Recipe
Ingredients
Cream Cheese Pumpkin Bread
- 1 ¾ cups gluten-free all-purpose flour with xanthan gum I use and test with King Arthur's Measure For Measure
- 1 cup pumpkin puree
- 1/4 cup avocado oil
- ¼ cup melted butter or vegan butter for dairy-free
- ½ cup almond milk
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ tsp baking powder
- ½ teaspoon fine sea salt
- 2 large eggs whisked
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 teaspoons vanilla extract
Cream Cheese Filling
- 8 ounces cream cheese or can sub dairy-free
- 1/4 cup powdered sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 tbsp almond milk or milk of choice
- 1.5 tbsp gluten-free flour
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Prepare the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, powdered sugar, egg, gluten-free flour, vanilla extract, and almond milk until smooth. Set aside.
- Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, avocado oil, melted butter, almond milk, whisked eggs, granulated sugar, brown sugar, and vanilla extract until fully combined.
- Mix the Dry Ingredients: In a separate bowl, whisk the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and sea salt.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
- Assemble the Bread: Pour half of the pumpkin bread batter into the prepared loaf pan and smooth the top. Spread the cream cheese filling evenly over the batter. Then, add the remaining pumpkin batter on top of the cream cheese layer and smooth it out.
- Bake: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Notes
- For lower sugar sub granulated monk fruit and brown monk fruit
- As I mentioned above, do not overmix your batter. Overmixing causes a tough texture and we want to keep this homemade pumpkin bread nice and moist.
- Make sure your cream cheese is softened avoid lumps in your batter and make mixing easier.
- I know this tip is going to be difficult, but do not give in to temptation and cut into your bread right after it comes out of the oven. We want it to cool completely before eating so that it’s easier to cut and doesn’t tear.
- To make this recipe dairy free, use vegan butter, plant-based milk, and dairy-free cream cheese.
- Store your homemade pumpkin bread wrapped in plastic wrap or an airtight container at room temperature for up to 1 week.
- You can also freeze this bread! If you want to freeze it, let it cool completely and either wrap it in plastic wrap or place it in an airtight container or freezer bag and freeze it for up to 3 months. To thaw, take it out of the freezer and leave it on your counter overnight.
- I recommend using King Authur’s Measure For Measure or Bob’s Red Mill. Both of these contain xanthan gum which is a must!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
