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Pumpkin Cream Cheese Bread Recipe

Pumpkin Cream Cheese Bread

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Sweet, fluffy pumpkin cheesecake bread with a baked cream cheese filling.
Course Breakfast, Breakfast & Snack, Dessert, Snack
Cuisine American
Keyword autumn, autumn desserts, fall baking, fall dessert, fall desserts, fall recipes, gluten free pumpkin bread, pumpkin, pumpkin bread, pumpkin bread recipe, pumpkin cheesecake bread, pumpkin cream cheese, pumpkin cream cheese bread, pumpkin loaf, pumpkin recipes
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 12 servings
Calories 294
Author Alyssia Sheikh


Pumpkin Bread

  • ½ cup avocado oil or light/extra light olive oil
  • ½ cup granulated sugar
  • ¼ cup coconut/brown sugar
  • 1 egg
  • 1 cup canned pumpkin
  • 2-3 Tbsp milk dairy or non-
  • 1⅓ - 1½ cups flour all-purpose, wheat or gluten-free*
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 tsp vanilla extract
  • optional: powdered sugar for topping

Cream Cheese Filling

  • 8 oz cream cheese softened
  • ¼ cup granulated sugar
  • ¼ cup sour cream or Greek yogurt
  • 1 egg


  • Preheat oven 350°F (180°C).
  • Prepare 9x5” loaf pan. (I prefer to line my loaf pan with parchment & spray with cooking spray.)
  • Use a hand mixer to combine cream cheese mixture ingredients. Set aside.
  • Beat together oil, sugars, eggs, milk, and pumpkin for bread batter.
  • Separately, whisk flour, baking powder, baking soda, salt, spices and vanilla. Add dry to wet and mix to combine.
  • Pour about ⅔ of bread batter into loaf pan. Add cream cheese filling, smoothing/leveling it off. Top with remaining pumpkin bread batter—do your best not to disturb the cream cheese layer.
  • Bake 60 minutes, until a toothpick comes out clean in the middle of the loaf.
  • Cool completely before removing from pan. If desired, dust with powdered sugar before slicing and serving.

Storage & Freezing:

  • Store in an airtight container or zip-top bag at room temperature for up to a week, or freeze for up to 3 months.
  • To freeze, make sure pumpkin bread loaf or slices are completely cooled. Wrap loaf or slices with plastic wrap or foil, then place into a freezer bag and freeze.
  • When ready to enjoy from frozen, transfer to the fridge to defrost overnight or allow to defrost at room temperature for a few hours. Feel free to reheat in the toaster oven or microwave!


*Note on Gluten Free Flour:
The best option for this recipe is a 1-to-1 gluten free flour. My personal favorite is Cup 4 Cup’s gluten free multipurpose flour! Also, consider baking your gluten free loaf for an extra minute or a few to ensure that it’s cooked through. (If it’s underdone, it may crumble!)


Serving: 1slice | Calories: 294kcal | Carbohydrates: 32g | Protein: 20g | Fat: 17g | Fiber: 1g | Sugar: 20g