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5 from 1 vote

Pumpkin Cream Cheese Bread

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!
Prep Time15 minutes
Cook Time45 minutes
10 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: pumpkin cream cheese bread
Servings: 8
Calories: 492kcal
Author: Kasey Schwartz

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.

Notes

  • 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!

Nutrition

Calories: 492kcal | Carbohydrates: 68g | Protein: 8g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 579mg | Potassium: 170mg | Fiber: 2g | Sugar: 38g | Vitamin A: 5202IU | Vitamin C: 1mg | Calcium: 187mg | Iron: 3mg