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Home » Recipes » Dessert » Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread

By: Rebecca  |  Published: October 11, 2019  |  Updated: October 26, 2020  |   View Our Affiliate Disclosure Policy

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Pumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling. via @sugarandsoulcoPumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling. via @sugarandsoulcoPumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling. via @sugarandsoulco

Pumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling.

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!

Slices of pumpkin cream cheese bread on a white plate.

If you can’t get enough pumpkin this season, this Cream Cheese Pumpkin Bread will definitely fill your craving.

This super moist bread 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!

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.

Expert Tip: If you prefer a sweeter bread, you can add a 1/2 cup of powdered sugar to the cream cheese layer.

Step-by-step photos showing how to make pumpkin bread swirled with cream cheese.

When you pop this in the oven, the smell of pumpkin pie spice baking in the oven fills the house. Trust me, your mouth will be watering before it’s even done baking! 

Needless to say, it’ll get you into the autumn spirit in no time. 

Enjoy Caramel Pumpkin Bread for dessert, for breakfast, for a snack … there’s no wrong time for a slice! 

Pair it with a hot mug of coffee or tea, it’ll keep you cozy on a chilly autumn day. 

A loaf of pumpkin cream cheese bread on a blue napkin, some of it has been sliced.

Frequently Asked Questions

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. 

How Do You Store 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. 

Can You Freeze Pumpkin Cream 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 in a freezer bag. Pull it out and let thaw on the counter for several hours before you’re ready to eat!

Close up photo of two slices of pumpkin bread with a cream cheese swirl on a white plate.

More Pumpkin Recipes

  • Pumpkin Bundt Cake
  • Easy Pumpkin Cheesecake Bars
  • Perfect Pumpkin Pie
  • Pumpkin Dump Cake

Pumpkin Cream Cheese Bread

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If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!

Slices of pumpkin bread on a white plate.

Pumpkin Bread

Rebecca Hubbell
Pumpkin Cream Cheese Bread is a delicious fall quick bread recipe loaded with pumpkin flavor and swirled with caramel cream cheese filling.
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 hr
Cooling Time 1 hr
Total Time 2 hrs 10 mins
Course Dessert
Cuisine American
Servings 3 loaves
Calories 1934

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

  1. Use a storebought caramel sauce or your favorite homemade recipe.
  2. Nutritional information is an estimated per loaf of bread. This recipe makes three loaves.
  3. 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

Calories: 1934kcalCarbohydrates: 363gProtein: 31gFat: 43gSaturated Fat: 24gCholesterol: 359mgSodium: 1633mgPotassium: 609mgFiber: 6gSugar: 212gVitamin A: 1577IUVitamin C: 14mgCalcium: 268mgIron: 10mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

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