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Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a cinnamon-sugar crust and a creamy center swirl. Moist pumpkin crumb is layered with a vanilla cinnamon cream cheese filling in a 9x5 loaf pan.
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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: 360
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 the filling and oven
  1. Preheat oven to 350F, then grease a 9x5 loaf pan for easy release. Set aside while you prepare the batter layers.
  2. Beat cream cheese filling ingredients until smooth, then refrigerate. Chill briefly so the swirl stays distinct during baking.
Make the pumpkin bread batter
  1. Whisk pumpkin bread dry ingredients together until evenly combined. This disperses the spices so they bake through the loaf.
  2. Whisk pumpkin bread wet ingredients separately until glossy and smooth. Combine oil, pumpkin puree, eggs, and vanilla for a consistent texture.
  3. Fold wet into dry until just combined. Stop as soon as you no longer see dry flour to keep the crumb tender.
Layer, swirl, and bake
  1. Pour half the batter into the greased loaf pan. Spread gently to level the surface.
  2. Spoon cream cheese filling down the center of the batter. Keep it concentrated to create a visible swirl.
  3. Top with remaining batter and spread to cover the filling. Swirl gently with a knife to create a marbled ribbon effect.
  4. Sprinkle cinnamon sugar over the top for a crackly, fragrant crust. Make sure it’s evenly distributed across the loaf surface.
  5. Bake for 60-65 minutes at 350F until a toothpick inserted at the edge (not through the cream cheese center) comes out clean. The loaf should look set with a lightly domed top.

Notes

For the cleanest swirl, refrigerate the cream cheese filling long enough to firm up, then spoon it in as a centered stripe. Store airtight in the refrigerator up to 4 days; warm slices briefly in the microwave before serving. Freezing: yes—wrap tightly and freeze up to 2 months, thaw overnight in the fridge. Dietary swap: use a gluten-free 1:1 all-purpose baking flour blend in place of all-purpose flour if needed.