Pumpkin Bread with Cream Cheese

moist and fluffy
Moist and fluffy
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For cream cheese filling:
1 (8-oz) package Cream Cheese room temperature
½ cup Granulated sugar
1 Egg yolks
1 tbsp Orange zest finely-grated
1 tbsp All-purpose flour
1 tsp Vanilla extract
For cake:
1 ⅔ cups All-purpose flour
1 tsp Baking powder
½ tsp Salt
2 tsp Pumpkin spice
1 cup Pumpkin puree canned or homemade
½ cup Vegetable oil
2 Large eggs
1 cup Brown sugar
½ cup Walnuts or pecans, chopped

Nutritional information

  • For cream cheese filling:

  • For cake:

  • Optional:

Pumpkin Bread with Cream Cheese


This flavorful Pumpkin Bread with Cream Cheese is a twist on the traditional version with the addition of a sweet cream cheese layer flavored with orange zest and vanilla. It’s easy to make and so delicious. I like this recipe with walnuts, which add a crunchy contrast. If you prefer pecans, feel free to swap them in. Or, if you’re a nut-free household, leave the nuts out.

Preheat the oven first. To ensure your homemade pumpkin bread easily pops out of the loaf pan, lightly grease and flour the pan. Next, prepare the cream cheese filling. Sift together the flour, baking powder, salt, and pumpkin spice. Then beat the eggs with pumpkin purée, brown sugar, and vegetable oil. Combine the dry ingredients and wet ingredients, stirring until just combined. Now, stir in the nuts if using. Pour half of the batter into the prepared loaf pan, then add the cream cheese filling. Finally, spread the remaining pumpkin batter over the cream cheese layer and bake the loaf until golden brown. Allow to cool before slicing. Enjoy!

To make the Pumpkin Bread with Cream Cheese, you will need the following ingredients:

Ingridiens for Pumpkin Bread with Cream Cheese

Steps to make Pumpkin Bread with Cream Cheese


Preheat oven and prepare loaf pan

Preheat the oven to 325 °F and lightly grease and flour a 9x5-inch loaf pan.


Prepare cream cheese filling


In a medium bowl, combine 8 ounces cream cheese, ½ cup granulated sugar, 1 egg yolk, 1 tablespoon finely-grated orange zest, 1 tablespoon all-purpose flour, and 1 teaspoon vanilla extract. Beat until well combined and creamy and set aside.


Combine dry ingredients


Into another bowl, sift 1 ⅔ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, and 2 teaspoons pumpkin spice. Whisk to combine and set aside.


Combine wet ingredients


In a large mixing bowl, combine 1 cup pumpkin puree, ½ cup vegetable oil, 2 large eggs, and 1 cup brown sugar and beat well.


Combine wet and dry ingredients


Add the wet mixture to the dry mixture, stirring just until combined.


Add in nuts


Fold in ½ cup chopped walnuts or pecans.


Pour half of batter into loaf pan and add cream cheese filling


Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese filling on top of the pumpkin batter layer.


Add remaining batter


Gently spread the remaining pumpkin batter over the cream cheese layer.




Bake for about 40 to 50 minutes or until a skewer inserted into the center comes out clean. If the top starts to brown, tent the bread with aluminum foil.



Let the pumpkin bread cool in the pan for about 10 minutes, then transfer the loaf to a wire rack to cool completely.



Slice and serve!

This Pumpkin Bread with Cream Cheese is a hearty quick bread with a delicate crumb and sweet cream cheese filling. Give this recipe a try, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

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Moist and fluffy pumpkin bread!

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