Pumpkin Cream Cheese Bread
Pumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling.
The Perfect Bread For Fall
This is a sweet twist on my classic Pumpkin Bread recipe that the whole family will love just as much as Pumpkin Chocolate Chip Cookies! If you can’t get enough pumpkin this season, this Cream Cheese Swirled Pumpkin Bread will definitely fill your craving.
This super moist pumpkin bread with cream cheese recipe is made extra indulgent with a smooth cream cheese caramel layer that swirls throughout the loaf.
Yep, you read that right: there’s caramel in the swirl! Plus this recipe only takes about 15 minutes to prep! Seriously, what’s not to love?
Rebecca’s Recipe Review
Taste: Cozy pumpkin flavor swirled with tangy, sweet caramel cream cheese filling.
Texture: Moist and tender.
Ease: 5/10
Pros: This recipe makes 3 loaves and takes just 10 minutes to prep. One to enjoy now, one to freeze for later, and a loaf to share with a friend!
Cons: None.
Would I Make This Again? Yes!
Pumpkin Cream Cheese Bread Ingredients
Large Eggs
Vegetable Oil
Water
Orange Juice
Pumpkin Puree
All-Purpose Flour
Granulated Sugar
Light Brown Sugar
Ground Cinnamon
Ground Nutmeg
Baking Soda
Kosher Salt
Cream Cheese
Caramel Sauce
Vanilla Extract
So Delicious! So Moist! I will be making this again and again!
– T. Hoskins
How To Make Pumpkin Cream Cheese Bread
1. Preheat the oven to 350 degrees F and prep three 5×9-inch bread pans with non-stick cooking spray; set aside. Beat the eggs in a large bowl with a hand mixer or in a stand mixer on high until foamy (about 30 to 45 seconds).
2. Add the vegetable oil, water, orange juice, and pumpkin puree. Beat until well combined.
3. In a separate bowl, whisk together the flour, sugars, cinnamon, nutmeg, baking soda, and salt.
4. Add the dry ingredients to the wet in three different batches, scraping down the sides of the bowl in between each addition. Mix until well combined.
5. For the filling, cream together cream cheese, egg, caramel, vanilla, and flour until smooth.
6. Layer the pumpkin mixture and cream cheese mixture in each loaf pan and bake until a toothpick inserted into the center comes out clean. Cool completely on a wire rack before slicing.
Storage Instructions for Pumpkin Cream Cheese Bread
This pumpkin bread can be stored on the counter in an airtight container or tightly wrapped in aluminum foil for 2 to 3 days or in the refrigerator for about a week.
How To Freeze Pumpkin Cheese Bread
Want to enjoy this treat later? If you can wait, you can store it in the freezer for about six months.
Simply wrap it in aluminum foil, then place it in a freezer bag. Pull it out and let thaw on the counter for several hours before you’re ready to eat!
Why Didn’t My Pumpkin Bread Rise?
A common quick bread faux pas is when you pull it out of the oven and it looks like a brick!
Chances are, it collapsed because the pan was overfilled — if it reaches the top of the pan before it’s done rising, it’ll sink. Next time, try leaving a little more room at the top!
Another trick is to make sure the baking soda is fresh. Baking soda is a leavening agent and it won’t work as well if it’s stale.
More Pumpkin Recipes
- Pumpkin Bundt Cake – Finished off with a decadent brown sugar icing!
- Easy Pumpkin Cheesecake Bars – Made with Coffee Mate Pumpkin Spice cream!
- Iced Pumpkin Chai Latte – Made with fresh ingredients and a balanced spice profile!
- Perfect Pumpkin Pie – Smooth and creamy spiced pumpkin custard filling!
- Pumpkin Dump Cake – Preps in just 10 minutes!
Did You Make This Recipe?
If you’ve tried this recipe, please let leave a review in the comments below. I love hearing from you! Don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos, or join our Sugar & Soul Show-offs Community and share them there.
Pumpkin Cream Cheese Bread
Ingredients
Pumpkin Bread
- 4 large eggs
- 1 cup vegetable oil
- ⅓ cup water
- ⅓ cup orange juice
- 1 (15 oz.) can pumpkin puree
- 3½ cups all-purpose flour
- 1½ cups granulated sugar
- 1½ cups light brown sugar
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
Cream Cheese Swirl
- 8 ounces cream cheese room temperature
- 1 large egg
- ½ cup caramel sauce1
- 1 teaspoon vanilla extract
- ⅓ cup all-purpose flour
Instructions
- Preheat the oven to 350°F and spray three 5×9-inch bread pans with non-stick cooking spray. Set aside.
- Beat the eggs in a large bowl with a hand mixer or in a stand mixer on high until foamy, about 30 to 45 seconds.
- Add the oil, water, orange juice, and pumpkin puree. Beat until well combined.
- In a separate bowl, whisk together the flour, sugars, spices, baking soda, and salt.
- Add the dry ingredients to the wet in three different batches, scraping down the sides of the bowl in between each addition. Mix until well combined.
- For the filling, cream together cream cheese, egg, caramel, vanilla, and flour until smooth.
- Scoop 1 cup of pumpkin batter into the bottom of each pan and spread evenly. Then scoop ¼ cup of cream cheese mixture on top of each one and gently swirl (if you swirl too much there won’t be a defined swirl after it bakes so spread gently). Add another cup of batter onto each pan, followed by and ¼ cup of cream cheese. Top each pan with ½ cup of batter.
- Bake for 20 minutes. Rotate the loaves and continue baking for another 25 to 30 minutes until a toothpick inserted in the middle comes out clean. Allow the loaves to cool for 1 hour in the pans before slicing.
Notes
- Use a storebought caramel sauce or your favorite homemade recipe.
- Nutritional information is an estimated per loaf of bread. This recipe makes three loaves.
- I like to cut about 1-inch slices and then cut each slice in half to serve more. The cream cheese swirl isn’t too sweet, it’s a nice balance with the sweet bread but if you want a sweeter swirl you can add ½ cup powdered sugar.
Nutrition
Did You Make This Recipe?
Don’t forget to share it with me on Instagram @sugarandsoulco and follow on Tiktok @sugarandsoulco and Pinterest @sugarandsoulco for more!
Share your thoughts!
Love this recipe? Share your thoughts with me and leave a review! And don’t forget to connect on your favorite social platform below!
Best ever!!! Friends are all asking where they can find this amazing recipe!
Can this be made in mini loaf pans and if so what are the cook time and temperature?
You should be able to. Usually around 30 to 40 minutes for minis.
So Delicious! So Moist! I will be making this again and again!
I love pumpkin pie and pumpkin bread and pumpkin cheese cake this recipe is magnificent my love! My husband and my family are going to fall in love with this bread! This going to be a new Christmas bread this year my love! Thank so much! God bless you so much! This how I make our holidays special my love! We make homemade treats for each other! That an old fashioned Christmas my love! As it should be my love Christmas from the heart not from the pocket book! You have to love first! God bless!
Moist and delicious! I ate a loaf, gave a loaf to my sisters, and froze the 3rd loaf to enjoy later! I baked them at 325 for an hour and they came out perfect. Next time I would double the amount of the cream cheese filling. Thanks for a great recipe!
Recipes you can share truly are the best!
I have been making this bread to give away for Christmas. On my first couple of batches the center was not quite done and the edges were dark. I just tried baking at 325 for an hour without rotating them. They turned out much better this time.