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+ servings
close up of loaf of pumpkin bread cut open showing cream cheese layer

Pumpkin Cream Cheese Bread

Tara Kringlen
A delicious pumpkin spice bread batter is layered with smooth sweetened cream cheese. For some contrast of texture, the bread is topped with a crunchy brown sugar streusel.
4.6 from 5 votes
Prep Time 10 mins
Cook Time 55 mins
Total Time 1 hr 5 mins
Course Bread, Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 305 kcal


Pumpkin Bread

  • 1 cup sugar
  • ½ cup vegetable oil
  • 1 large egg
  • 1 cup solid pack pumpkin puree
  • 1 ½ cups all-purpose flour
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • 4 oz cream cheese softened
  • ¼ cup sugar
  • 1 teaspoon vanilla

Brown Sugar Streusel

  • cup flour
  • ¼ cup brown sugar packed
  • teaspoon kosher salt
  • 3 tablespoon unsalted butter softened


Pumpkin Bread

  • Preheat oven to 350 degrees and line a 9 x 5 inch loaf pan with parchment paper leaving an overhang on the 2 long sides (alternately, butter and flour the pan).
  • Whisk sugar and vegetable oil in a large bowl until combined.
  • Add the egg and pumpkin and stir to combine.
  • Combine flour and the next seven ingredients through baking powder in a medium bowl.
  • Add the dry ingredients to the wet ingredients and stir until just combined.
  • Mix together softened cream cheese and sugar using an electric mixer or by hand. Add the vanilla and mix until combined.
  • Pour about half of the pumpkin batter into the prepared loaf pan.
  • Spread the cream cheese mixture evenly over the pumpkin batter, covering it completely.
  • Pour the remaining pumpkin batter into the pan and spread out evenly to cover the cream cheese.
  • Top evenly with the brown sugar streusel.
  • Bake for 50-60 minutes or until a toothpick inserted into the middle comes out clean mostly clean with a few moist crumbs (look for the pumpkin batter on the toothpick and not the cream cheese).

Brown Sugar Streusel

  • Combine flour, brown sugar and salt in a small bowl. Using your fingers or a fork, smash the butter into the flour mixture until small crumbs form throughout.


  • Store covered on the counter for a couple days or longer in the refrigerator. 
  • Bread can be frozen for up to 3 months. Wrap in plastic wrap and then foil before freezing.


Calories: 305kcal
Keyword cream cheese filling, pumpkin, quick bread, streusel topping
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