Create the perfect classic fall recipe with this Pumpkin Cream Cheese Bread. Cream cheese filling is swirled into spiced pumpkin bread for a moist, delicious fall treat in this easy pumpkin bread that starts with a cake mix!
It is easy to make, loaded with flavor, and moist enough to melt in your mouth. Slice it down, eat it as a snack, or even have it for breakfast.
This pumpkin cream cheese quick bread is just as easy as my Two Ingredient Pumpkin Spice Muffins, Pumpkin Dump Cake, And No-Bake Pumpkin Pie – you’re gonna love it!
This pumpkin bread recipe has the perfect amount of spice and creates the best moist pumpkin bread. It’s perfect for pumpkin season and gets my tastebuds craving even more fall baking.
What Is Pumpkin Cream Cheese Bread?
Pumpkin Cream Cheese Bread is like a twist between your favorite sweet bread, pumpkin pie, and cheesecake. It contains all the best ingredients to create a dessert that will impress even the pickiest eaters.
You can make this quick bread recipe with cake mix and several other ingredients, including pumpkin and your favorite cream cheese brand. The bread has a soft, moist texture with a sweet cream cheese center that completes it. Check out the flavor of pumpkin pie spice!
I like the pumpkin cream cheese bread because it has such a great taste, even after putting it in the fridge and storing it for a few days. I can eat it cold from the refrigerator, but I also like to put it in the microwave for a few seconds because it is even more flavorful while deliciously warm. It is the Best Pumpkin Bread I have ever tasted.
What Makes This a Good Recipe to Make?
The pumpkin bread filled with cream cheese is a great recipe to make because it requires ingredients that you might already have in the fridge and pantry, prep time is low, bake time is short, and you can share it with the family.
Although you can slice the pumpkin bread and eat it as a snack with the family, you can also bring it to a potluck with you or take it to any other event you might attend. Those who like pumpkin-flavored treats that try this recipe will fall in love with it.
Pumpkin treats like this loaf of pumpkin bread make for the perfect classic fall dessert.
How to Customize Your Pumpkin Cream Cheese Bread
You can customize your pumpkin cream cheese bread by using flavored cream cheese. While traditional cream cheese will do the trick, there are other options with added flavor, including pumpkin spice cream cheese and strawberry cream cheese.
If you want to add an extra crunch to your pumpkin cream cheese bread, you can put chopped nuts into the mix. After you’ve made this recipe, you can also make these Pumpkin Spice Donuts to go right alongside it.
How to Make Pumpkin Cream Cheese Bread
Ingredients to make pumpkin bread
(full printable recipe is below)
- yellow cake mix
- pumpkin
- water
- vegetable oil
- pumpkin spice
- eggs
- cream cheese
- sugar
- flour
- vanilla
Directions to make pumpkin and cream cheese bread
Step 1
Heat oven to 350°F.
Step 2
Grease and flour two 8×4-inch loaf pans.
Step 3
In a large bowl, combine cake ingredients and mix on medium speed for 2 minutes
Step 4
Pour 1 1/2 cups batter in the bottom of each pan
Step 5
In a medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed.
Step 6
Spoon cheesecake filling on top of batter in pans, dividing equally.
Step 7
Add the remaining batter to each of the pans and carefully spread to cover the cheesecake filling.
Step 8
Bake 45 minutes or until a toothpick inserted in the center comes out clean.
Step 9
Cool 10 minutes and then remove from pans to a cooling rack.
Step 10
Cool completely.
Store in a refrigerator.
If you have any remaining pumpkin batter, store it in an airtight container or use it to create a second pumpkin cream cheese bread recipe! When it comes to delicious pumpkin recipes, it’s always the perfect time to make this recipe again! Use this as a fun dessert for the holiday season!
Tips on Storing Your Pumpkin Bread
After you prepare the Pumpkin Cream Cheese Bread, give it time to cool. You can slice it down and serve it while it is still warm. If you have leftovers, you can store it in the baking pan with foil on top or slice it down into individual pieces and wrap it with clear plastic wrap.
When using the clear plastic wrap, be sure to seal each piece of pumpkin cream cheese bread to ensure freshness. You can put it in the fridge or freezer to save it until you plan on eating it. Make certain to have aluminum foil covering the top of this homemade pumpkin bread.
You’ll soon find out why my whole family agrees that this is one of their favorite things! Top with a bit of cinnamon glaze or spread on some delicious cream cheese. This pumpkin cheesecake bread creates a delicious pumpkin bread that you might not want to share!
The Pumpkin Cream Cheese Bread is the perfect recipe to make during the fall season. It is similar to pumpkin cupcakes with cream cheese frosting, but it is even easier to make. If you enjoy the taste of pumpkin, cream cheese, and sweet spices, try this easy recipe!
For more pumpkin recipes, try these next!
- 25 Pumpkin Recipes That Will Have You Loving Fall
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Spice Cold Brew
- How To Make Homemade Pumpkin Pie Spice
- Pumpkin Cookies
- Easy Pumpkin Pie From Scratch
Pumpkin Cream Cheese Bread
Ingredients
- 1 box yellow cake mix
- 1 cup canned pumpkin
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 tablespoon pumpkin pie spice
- 4 eggs
- Cheesecake Filling
- 6 oz cream cheese softened
- 1/3 cup sugar
- 3 tablespoons all-purpose flour
- 1 tablespoon vanilla
- 1 egg
Instructions
- Heat oven to 350°F.
- Grease and flour two 8x4-inch loaf pans
- In a large bowl, combine cake ingredients and mix on medium speed for 2 minutes
- Pour 1 1/2 cups batter in the bottom of each pan
- In medium bowl, beat Cheesecake Filling ingredients with electric mixer on medium speed until well mixed.
- Spoon cheesecake filling on top of batter in pans, dividing equally.
- Add the remaining batter to each of the pans and carefully spread to cover the cheesecake filling.
- Bake 45 minutes or until a toothpick inserted in center comes out clean.
- Cool 10 minutes and then remove from pans to a cooling rack.
- Cool completely.
- Store in a refrigerator.
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