Easy Pumpkin Cream Cheese Bread Recipe

an up close photo of pumpkin cream cheese bread with a bite taken out

Easy Pumpkin Cream Cheese Bread Recipe

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!

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: slices

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 9x5-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