Can I use canned pumpkin pie filling for pumpkin cream cheese bread?

No, you should only use pure pumpkin puree, not pumpkin pie filling. The filling contains added sugars and spices that will throw off the balance of flavors in your pumpkin cream cheese bread.

How do I know when my pumpkin cream cheese bread is done baking?

Insert a toothpick into the pumpkin portion of the bread (avoiding cream cheese swirls). It should come out with a few moist crumbs, but no wet batter. The top should be golden brown, and the bread may have started to pull away from the sides of the pan.

Can I make this pumpkin cream cheese bread ahead of time for a party?

Absolutely! In fact, pumpkin cream cheese bread often tastes better the next day as the flavors meld. You can make it 1–2 days ahead and store at room temperature, or up to a week ahead if refrigerated.

What can I add to pumpkin cream cheese bread for extra texture?

Try adding ½ cup chopped walnuts, pecans, or pepitas to the batter. For sweetness and chew, ½ cup dried cranberries, raisins, or chopped dates work wonderfully. For a bit of decadence, fold in ⅓ cup chocolate chips.

How can I make mini pumpkin cream cheese bread loaves for gifts?

Use mini loaf pans and fill them about ⅔ full with the batter and cream cheese swirl. Reduce baking time to 25–30 minutes, checking for doneness with a toothpick. This recipe should yield about 3–4 mini loaves, perfect for sharing! For more holiday baking ideas, visit HarmonyMeal's holiday recipes.

Pumpkin Cream Cheese Bread Recipes That Will Wow Your Taste Buds 2025

Perfect Pumpkin Cream Cheese Bread

Print Recipe

This moist and flavorful pumpkin cream cheese bread combines spiced pumpkin batter with rich, tangy cream cheese swirls for the ultimate fall comfort bake.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 60-65 minutes
Total Time: About 2 hours
Yield: 1 loaf (about 12 slices) 1x
Category: Quick Bread
Method: Baking
Cuisine: American

Ingredients

Scale

1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
¾ teaspoon salt
2 large eggs, room temperature
⅓ cup water
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
1 teaspoon vanilla extract
For the Cream Cheese Swirl:
8 oz cream cheese, softened
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, whisk eggs, water, sugar, pumpkin puree, oil, and vanilla until smooth.
Gradually fold dry ingredients into the wet mixture just until combined.
In a separate bowl, beat cream cheese until smooth, then add sugar, egg, and vanilla. Mix until well combined.
Pour half of the pumpkin batter into the prepared loaf pan. Add half the cream cheese mixture in dollops. Repeat with remaining pumpkin batter and cream cheese. Swirl gently with a knife.
Bake for 60-65 minutes or until a toothpick inserted into the pumpkin portion comes out with moist crumbs.
Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For added texture, fold in chopped nuts or dried fruit. This bread tastes even better the next day. Store leftovers in the fridge for up to 1 week or freeze for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 290mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 5g
Cholesterol: 50mg

Keywords: pumpkin bread, cream cheese swirl, fall baking, quick bread, easy pumpkin recipe

Find it online: https://harmonymeal.com/pumpkin-cream-cheese-bread/