Pumpkin Cream Cheese Bread


Since I am well-stocked up on pumpkin, I decided it was time to try another pumpkin recipe. As I searched for a good one to try, this recipe caught my eye at About.com…it stood out to me because it has cream cheese in it and everything I make that includes cream cheese as an ingredient always seems to turn out good! I made a few little changes to the recipe and added a cinnamon glaze. It’s nice and moist, and the cream cheese filling adds a special touch. This recipe makes two 8 x 4-inch loaves, so you can make one to eat now and one to save in the freezer for later. Or give one to a friend or neighbor…they would probably be delighted to receive one!

PUMPKIN CREAM CHEESE BREAD by NancyCreative, adapted from About.com


  • 1 package (8 ounce) cream cheese, softened
  • 1/2 to 3/4 cup sugar (for a sweeter filling, use 3/4 cup)
  • 1 Tablespoon all-purpose flour
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1  2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade (using a little more pumpkin puree will make the bread extra moist)
  • 1/2 cup canola oil or olive oil
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1 cup chopped pecans or walnuts
  • 1 cup powdered sugar
  • 2 to 2 1/2 Tablespoons half & half
  • 1/2  to 1 teaspoon cinnamon (start with 1/2 teaspoon–that may be enough for you)
  • 1/2 cup chopped pecans or walnuts for garnish
Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside. In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.
Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and half & half, blending well; then add cinnamon and mix until smooth and creamy. Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves and then sprinkle on nuts for garnish.


80 thoughts on “Pumpkin Cream Cheese Bread

  1. aimee

    This looks amazing. I love pumpkin and cook with it as often as I can!! Guess what we’ll be having this weekend?! Oh yes, your bread!! : ) Thank you for sharing the recipe! I just became your newest email subscriber, too!

    Aimee @ Justkiddingaroundatlanta

  2. Larissa


    I was looking for a good pumpkin recipe, I think this one is making the list and will be on my cooking to do list this week. Thanks for sharing.

  3. Stephanie Lynn

    Nancy – This sounds so delicious! Perfect for fall – I can’t wait to try. Amazing photography as always. Thanks so much for linking to The Sunday Showcase. I’ll be featuring this today. Stop by and grab a featured button if you like. Hope you have a wonderful week. ~ Stephanie Lynn

  4. Lisa

    I would love to cut into a loaf of pumpkin bread and see that swirl smiling out at me. It looks delicious and it’s just the thing to take pumpkin bread to a whole new level of yum.

  5. Happier Than A Pig in Mud

    This looks great! They’ve been asking me to make a pumpkin roll at work, I’d rather make this:@)

  6. Chari

    Hi Nancy….

    Ohhh…your recipe for pumpkin cream cheese bread sounds and looks divine! This is the first time that I’ve seen a pumpkin bread recipe with cream cheese in it. Ooooh…and I love cream cheese! I think your cinnamon glaze sounds like a great topper! Thanks for sharing your recipe with us!

    Warmest autumn wishes,
    Chari @Happy To Design

  7. Judi

    Oh my! That looks way tooo delicious. I have printed it and I am going to most definately give it a try! I love pumpkin and loves..
    thank you for sharing

  8. Pingback: Pumpkin Pumpkin « Sew Many Joys

  9. Lindsay

    I made this after I saw it on your blog and in one word it was…. AMAZING! Delish! I’m making 4 more loaves for Thanksgiving. This is my 1st Thanksgiving with my boyfriends family, I’m KNOW it will impress them!😉

    Thanks for sharing!

    1. nancyc Post author

      Lindsay, I’m so glad you like these! I think the cream cheese really makes them yummy. Hope your Thanksgiving is very special!🙂

  10. Pingback: Friday Favorites!

  11. Pingback: Cupcakes, Coughing and Cooking « adorably alice

  12. Pingback: Pumpkin Chocolate Chip Cream Cheese Bread « borrowmakebake

  13. Pingback: 64 Ideas for Using Pumpkin this Fall! | Mind Your Bees and Trees

  14. Pingback: Pumpkin Biscoff Cream Cheese Bread | The Spiffy Cookie

  15. Pingback: Of good food and Winnie-the-Pooh « Something Simple

  16. Pingback: Healthier Pumpkin Cream Cheese Bread with Cinnamon Glaze « Foodieobsessed's Blog

  17. Pingback: Recipe | Pumpkin Cream Cheese Bread

  18. Pingback: Foodie Friday: Pumpkin Cream Cheese Bread

  19. Pingback: Weekend Round-Up: The 25th Hour « 14 Shades Of Grey

  20. Pingback: favorite recipes

    1. nancyc Post author

      No, it shouldn’t come off. Just make sure the glaze is set before you put it in the freezer. Another option is to make the loaf and freeze it, then when you’re ready to serve it, add the glaze then.

    1. nancyc Post author

      Hi Julie,
      You can use Wesson oil. I like using canola oil because it’s healthier, but vegetable oil would work fine!

  21. Pingback: pumpkin cream cheese muffins | Christmas Notebook

  22. Shea Michelle

    Yum! I halved the recipe and made one loaf last night without nuts or glaze, and it was delicious! I will definitely be making this again and can’t wait to try it with all of the goodies!

  23. Carry

    Hi. A friend sent me the link to this recipe and I just finished making it! I poured on the glaze, sprinkled some walnuts on top and cut myself a small slice to try (had to sample it before I bring one of the loaves in to my coworkers tomorrow). It is heavenly. WOW! I followed the recipe exactly, and it came out so good. It’s extremely rich, and decadent, and it looks so fancy! Can’t wait to see the reaction at work tomorrow!!

  24. Pingback: 5 Things Fall: Brittany’s Favorites | Her Split Ends

  25. Pingback: 31 Days of Fall and Halloween: Day 18: Fall Fun Online | Amy's Musings

  26. Sophia

    This looks really good! Can’t wait to try it. Do you think it would work in a bundt pan instead of the two loaf pans?

  27. Nadi

    Hi Nancy, I had such great success with your cinnamon streusel banana bread, I decided to try this one and again, excellent recipe!!! This recipe made 5 mini loaves, baked for 30 mins. Been baking for the last few days, I really need to get out of this kitchen now🙂
    thanks again

    1. nancyc Post author

      Nadi, I’m glad you liked these loaves, too, and thanks for letting me know they work out good as mini loaves, too! I’ve been wanting to try them myself that way, letting me know your baking time is very helpful–thanks!🙂 And Merry Christmas!

  28. Natalie

    I made this yesterday- SOOOO good! I actually did 12 jumbo muffins instead of bread loaves, baked at 350 for 30 min. Thanks for a keeper-recipe!

  29. Lynne

    I just hate when a recipe calls for 1/2-3/4 cup or 1-1 1/2 cups of something! How do you know which one to go with? One of the comments said she followed the recipe exactly…..Which one is exactly. Your recipe sounds and looks amazing! Can you help me out with this? Thanks!

    1. nancyc Post author

      Hi Lynne–the different amounts don’t make a huge difference in the end result, but if you want your cream cheese filling a little sweeter, go with the higher amount of sugar. And the extra amount of pumpkin puree will make the bread a little more moist–it just comes down to personal preference. I added some notes in the recipe to make it a little more clear–thanks for checking with me!

  30. Sarah

    this is absolutely delicious!! I have to make this🙂 Unfortunately my mother has a pumpkin intolerance….do you think it’s possible to replace it with apple sauce (instead of the purée) :)? I want to make her a beautiful birthday cake which she can eat ^-^
    I’ve never seen pumpkin purée but is it the same consistency as apple sauce ?

    1. nancyc Post author

      Hi Sarah–pumpkin puree is just the canned pumpkin (not the pumpkin pie filling). It’s worth trying with applesauce–or maybe even apple butter. Let me know how it works out if you try it!

  31. Rose Hatch

    This is a wonderful quick bread….I used sweet potato puree in place of the pumpkin and it is already a favorite after just two loaves……..thank you.


Comments are always appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s