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Cinnamon Cream Cheese Pumpkin Bread

Cinnamon Cream Cheese Pumpkin Bread

This Cinnamon Cream Cheese Pumpkin Bread is a moist, warmly spiced pumpkin loaf layered with a sweet cinnamon cream cheese filling. It is an easy fall baking recipe that is perfect for breakfast, brunch, snacking, or dessert.
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Prep Time 20 minutes
Cook Time 55 minutes
Cool Time 30 minutes
Total Time 1 hour 45 minutes
Servings 10

Ingredients
  

Pumpkin Bread

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup pumpkin purée
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Cinnamon Cream Cheese Filling

  • 8 ounces cream cheese softened
  • ⅓ cup powdered sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon

Instructions
 

  • Prepare the Loaf Pan: Preheat the oven and prepare a 9×5-inch loaf pan with parchment paper, leaving some overhang along the sides. This makes removing the finished bread much easier.
  • Mix the Dry Ingredients: Whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until evenly combined.
  • Prepare the Pumpkin Batter: In a large bowl, whisk the eggs, granulated sugar, brown sugar, pumpkin purée, oil, and vanilla until smooth. Add the dry ingredients and gently fold until just combined. Avoid overmixing.
  • Make the Cream Cheese Filling; Beat the softened cream cheese with powdered sugar, egg yolk, vanilla, and a touch of cinnamon until smooth and creamy.
  • Layer the Pumpkin Batter and Cream Cheese: Spread about half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over the top, keeping it slightly away from the edges. Cover with the remaining pumpkin batter.
  • Create the Cinnamon Cream Cheese Swirl: Use a butter knife or wooden skewer to make a few gentle figure-eight or zigzag swirls through the batter. Avoid over-swirling so the cream cheese remains visibly layered.
  • Bake Until Set: Place the loaf in the preheated oven and bake until the pumpkin bread is set and a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil during the final part of baking.
  • Cool Before Slicing: Let the bread rest in the pan before transferring it to a wire rack. Allow it to cool completely before slicing. For cleaner slices, refrigerate the cooled loaf briefly to help the cream cheese layer firm up.

Notes

 
 
  • For the smoothest cream cheese filling, allow the cream cheese to soften at room temperature before mixing.
  • Use pure pumpkin purée, not canned pumpkin pie filling, because pumpkin pie filling already contains sugar and spices.
  • Avoid overmixing the pumpkin batter once the flour is added. Mixing just until the ingredients are combined helps keep the bread soft and tender.
  • The bread should be completely cool before slicing so the cream cheese layer has time to set.
  • For especially neat slices, chill the cooled loaf in the refrigerator before cutting.
  • Store leftovers in the refrigerator because of the cream cheese filling.
 

Nutrition Facts

 
  • Calories: 365 kcal
  • Carbohydrates: 48 g
  • Protein: 6 g
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Cholesterol: 55 mg
  • Sodium: 285 mg
  • Potassium: 180 mg
  • Fiber: 2 g
  • Sugar: 28 g
  • Calcium: 45 mg
  • Iron: 2 mg
 
Nutrition information is an estimate and can vary depending on the specific ingredients and brands used.