This Pumpkin Cream Cheese Loaf is the ultimate fall treat that combines the warm flavors of pumpkin spice with the rich creaminess of a sweet cream cheese swirl. Moist, tender, and perfectly spiced, it’s a comforting homemade loaf that looks as beautiful as it tastes.
Whether you enjoy it for breakfast, as an afternoon snack with coffee, or as a festive dessert, this recipe is sure to impress. Easy to make with simple pantry ingredients, this loaf delivers bakery-quality results at home. If you love pumpkin bread, the cream cheese swirl takes it to the next level of deliciousness.
Table of Contents
What is Pumpkin Cream Cheese Loaf?
Pumpkin Cream Cheese Loaf is a delightful baked good that combines the comforting flavors of pumpkin spice with the richness of cream cheese. It’s essentially a pumpkin bread batter elevated with a creamy, sweetened cream cheese filling swirled throughout. The contrast in flavors and textures—the moist, slightly spiced pumpkin bread against the tangy, creamy cheese—creates a truly irresistible experience.
It’s more than just a loaf; it’s an invitation to savor the best of fall. Whether you’re enjoying a slice with your morning coffee or serving it as a dessert, this loaf is a crowd-pleaser. Ready to infuse your kitchen with the cozy aromas of autumn? Let’s get baking!
Key Ingredients for Pumpkin Cream Cheese Loaf:
For the Pumpkin Loaf:
- All-Purpose Flour: 2 cups (250g). Provides the structure for the loaf.
- Baking Soda: 1 teaspoon. Leavens the loaf, giving it a light and airy texture.
- Baking Powder: 1/2 teaspoon. Works with baking soda to provide additional lift.
- Salt: 1/2 teaspoon. Enhances the flavors of the other ingredients.
- Pumpkin Pie Spice: 2 teaspoons. The quintessential fall spice blend; adds warmth and depth.
- Ground Cinnamon: 1/2 teaspoon. Complements the pumpkin pie spice for a more complex flavor profile..
- Granulated Sugar: 1 cup (200g). Sweetens the loaf and adds moisture.
- Brown Sugar: 1/2 cup (100g), packed. Adds a molasses-like flavor and keeps the loaf moist.
- Vegetable Oil: 1/2 cup (120ml). Provides moisture and helps the loaf stay tender.
- Pumpkin Puree: 1 cup (245g), unsweetened. The star ingredient, contributing flavor, color, and moisture. Make sure it is not pumpkin pie filling.
- Eggs: 2 large, at room temperature. Binds the ingredients and adds richness.
- Vanilla Extract: 1 teaspoon. Enhances the other flavors.
For the Cream Cheese Swirl:
- Cream Cheese: 8 ounces (227g), softened to room temperature. The base of the creamy swirl.
- Granulated Sugar: 1/4 cup (50g). Sweetens the cream cheese.
- Egg Yolk: 1 large. Adds richness and helps bind the cream cheese filling.
- Vanilla Extract: 1/2 teaspoon. Enhances the flavor of the cream cheese.
How to Make Pumpkin Cream Cheese Loaf:
This Pumpkin Cream Cheese Loaf may look fancy, but it’s surprisingly easy to make! The recipe involves preparing two batters, a spiced pumpkin batter and a sweet cream cheese filling. These are then layered and swirled in a loaf pan before baking to golden perfection.
The whole process, from mixing to slicing, takes about an hour and 30 minutes, making it a delightful weekend baking project. This loaf will not only fill your home with the inviting aroma of fall spices but also reward you with a dessert that’s as pleasing to the eye as it is to the palate.
Step-by-Step Instructions:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. Alternatively, line it with parchment paper, leaving an overhang for easy removal.
- Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. This ensures even distribution of the leavening agents and spices.
- Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the pumpkin puree, eggs, and vanilla extract. Mix until smooth.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix, as this can result in a tough loaf.
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined. Ensure there are no lumps.
- Layer and Swirl: Spoon about half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Dollop half of the cream cheese filling over the pumpkin batter. Repeat with the remaining pumpkin batter and cream cheese filling.
- Create Swirl: Use a knife or skewer to swirl the cream cheese filling into the pumpkin batter. Be careful not to over-swirl, as this can muddy the colors. Aim for a marbled look.
- Bake: Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent the loaf with foil during the last 15 minutes of baking.
- Cool: Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the loaf from sticking to the pan.
- Slice and Serve: Once completely cool, slice and serve. Enjoy the beautiful swirl and delicious flavors!
Why You’ll Love This Pumpkin Cream Cheese Loaf
This Pumpkin Cream Cheese Loaf is a winner for so many reasons! First and foremost, the highlight is the irresistible combination of flavors: the warm, comforting spices of pumpkin perfectly complement the tangy, creamy sweetness of the cream cheese swirl. Second, making this loaf at home is incredibly cost-effective.
Store-bought loaves often come with a hefty price tag, but with just a few simple ingredients, you can bake a loaf that tastes even better and costs significantly less. Finally, the swirled cream cheese filling adds a touch of elegance and a burst of flavor that elevates this loaf to something truly special.
If you love this recipe, you might also enjoy making classic Pumpkin Pie! Both recipes capture the essence of fall, but in different and equally delicious ways. Try making them both for your next autumn gathering! Ready to fill your kitchen with the comforting aroma of fall? Give this recipe a try!
What to Serve Pumpkin Cream Cheese Loaf With:
This Pumpkin Cream Cheese Loaf is incredibly versatile and pairs well with a variety of beverages and accompaniments. Here are a few suggestions to enhance your experience:
- Coffee or Tea: A warm cup of coffee or tea is the perfect partner to a slice of this loaf. Try a spiced chai tea or a pumpkin spice latte for an extra autumnal treat.
- Whipped Cream or Ice Cream: For a more decadent dessert, top a slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream.
- Apple Cider: A glass of chilled apple cider complements the warm spices in the loaf beautifully.
- Maple Syrup: Drizzle a bit of maple syrup over your slice for an extra touch of sweetness.
- Nuts: Sprinkle chopped pecans or walnuts on top for added crunch and flavor.
Top Tips for Perfecting Pumpkin Cream Cheese Loaf:
- Room Temperature Ingredients: Ensure that your cream cheese, eggs, and pumpkin puree are at room temperature. This helps the ingredients blend together more smoothly, resulting in a better texture.
- Don’t Overmix: Be careful not to overmix the batter, as this can result in a tough loaf. Mix until just combined.
- Softened Cream Cheese is Key: Make sure your cream cheese is softened before mixing the filling. This will prevent lumps and ensure a smooth, creamy swirl.
- Use Good Quality Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The latter contains added spices and sugars that can alter the flavor of the loaf.
- Check for Doneness: Use a wooden skewer to check for doneness. If the top of the loaf is browning too quickly, tent it with foil during the last 15 minutes of baking.
- Substitute Options: If you don’t have pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
- Add Chocolate Chips: For chocolate lovers, fold in 1/2 cup of chocolate chips into the pumpkin batter.
Health Benefits of Pumpkin Cream Cheese Loaf
While this Pumpkin Cream Cheese Loaf is undoubtedly a treat, it does offer some nutritional benefits thanks to the inclusion of pumpkin. Pumpkin is packed with Vitamin A, which is essential for vision, immune function, and skin health.
It’s also a good source of fiber, aiding in digestion and promoting a feeling of fullness. Although the cream cheese adds fat and calories, it also provides calcium, which is important for bone health. However, it’s important to enjoy this loaf in moderation as part of a balanced diet.
Storing and Reheating Tips:
- Storing: To keep your Pumpkin Cream Cheese Loaf fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week.
- Freezing: To freeze the loaf, wrap it tightly in plastic wrap and then in foil. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
- Reheating: To reheat individual slices, you can microwave them for 10-15 seconds. Alternatively, you can warm them in a toaster oven or regular oven at a low temperature (around 250°F or 120°C) for a few minutes.
Final Thoughts:
This Pumpkin Cream Cheese Loaf is the perfect way to embrace the flavors of fall. It’s easy to make, incredibly delicious, and beautiful to look at. Whether you’re baking it for a special occasion or simply to enjoy with your morning coffee, this loaf is sure to become a favorite. So, gather your ingredients, preheat your oven, and get ready to enjoy a slice of swirled fall perfection!
Find more in Pinterest. and Our Pumpkin Protein Bread.
Pumpkin Cream Cheese Loaf FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added spices and sugars that will alter the flavor and texture of the loaf. Use 100% pure pumpkin puree.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to use a blend that contains xanthan gum for best results.
Can I reduce the amount of sugar in the recipe?
Yes, you can reduce the amount of sugar slightly, but keep in mind that sugar contributes to the moisture and texture of the loaf. I recommend reducing it by no more than 1/4 cup.
Pumpkin Cream Cheese Loaf
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
- In another large bowl, whisk together granulated sugar, brown sugar, and vegetable oil. Add pumpkin puree, eggs, and vanilla extract. Mix until smooth.
- Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
- In a medium bowl, beat softened cream cheese with sugar until smooth. Add egg yolk and vanilla extract, mixing until creamy.
- Spoon half of the pumpkin batter into the loaf pan. Dollop half the cream cheese mixture on top. Repeat layers with remaining batter and cream cheese.
- Swirl gently with a knife or skewer to create a marbled effect.
- Bake for 55–65 minutes, or until a skewer inserted in the center comes out clean. Tent with foil if browning too quickly.
- Cool 10 minutes in the pan, then transfer to a wire rack to cool completely before slicing.