This pumpkin cream cheese bread is the perfect fall recipe to make. Moist, soft, and packed with flavor. It’s easy to make and doesn’t require any special skills. The cream cheese filling adds an extra flavor and creamy texture. You can use fresh pumpkin or pumpkin puree, the choice is yours, and it tastes delicious either way.

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Pumpkin cream cheese bread with two slices. Glass plate with a slice on the lower right side.

A glass plate with a slice of pumpkin cream cheese bread. Yellow napkin next to the plate. Pumpkin bread behind the plate with two slices on the side.

When I create recipes, I like to make things from scratch as much as I can. For example, for this recipe, I prefer to make my own pumpkin puree. It’s easy, and from one pumpkin, you can make so much more puree, which can be saved for later. You can freeze it and have pumpkin when it’s not in season anymore.

If you don’t have fresh pumpkin puree, you can buy canned. Make sure it’s just plain pumpkin puree and not a mix of other things in it, which can affect the final flavor.

How to make pumpkin puree?

Making pumpkin puree couldn’t be easier. Cut the pumpkin in half and scoop out the seeds using a spoon.

Then cut each half into smaller-sized pieces. Arrange them on a baking tray lined with parchment paper, facing inside, and bake them in the oven at 350°F (180°C) till soft.

Take it out of the oven and let it cool. Then take the skin off, which will come off very easily.

Puree the pumpkin using a blender or a potato masher. Use it right away or keep it in the fridge in an airtight container if used within a week. For longer storage, keep it in the freezer.

Pumpkin cream cheese bread: step-by-step

Note: For exact measurements, see the recipe card below!

A glass bowl with flour. A small dark glass bowl with oil. A measuring cup with dark brown sugar. Small dark glass bowl with granulated sugar. A yellow bowl with pumpkin puree. Small bowl with two eggs. A ramekin with spices.

One egg, small glass ramekin with granulated sugar, small bowl with cream cheese, and another small bowl with flour.

This is one of those recipes where you don’t need any special tools to make it. A couple of bowls and a mixing spoon, that’s it.

First, I mix the flour, salt, baking powder, baking soda, and spices. Then in a separate bowl, I mix the sugars, eggs, oil, and pumpkin puree. Add the wet mixture to the flour mixture and combine gently till no dry patches remain.

A glass bowl with white sugar, brown sugar, pumpkin puree and two eggs.

A glass bowl with brown mixture and a whisk inside.

A bowl with flour and liquid brown mixture. A silicone spatula inside the bowl.

A bowl with brown mixture and a silicone spatula inside.

For the cream cheese filling, combine sugar, flour, egg, and cream cheese.

Glass bowl with cream cheese, sugar, flour, and egg.

A glass bowl with white cream and a silicone spatula.

Line a baking tin with parchment paper and fill in about half of the batter. Then add the cream cheese layer and on top of the rest of the pumpkin batter. At this point, you can just bake it as is, or you can add a streusel on top for extra texture and taste.

Rectangular baking tin lined with parchment paper, filled with batter and cream cheese filling.

Rectangular baking tin lined with parchment paper and filled with batter.

To make the streusel, you will need very cold butter, flour, and sugar (I prefer to use muscovado sugar/dark brown sugar for extra flavor). Using your fingers, mix everything quickly while the butter is still cold. It should look like coarse sand (it’s ok to have uneven-sized pieces). Sprinkle it over the top of the batter and transfer it to the oven. Bake for about an hour (depending on your oven). If the top starts to get too brown before it’s ready, cover it with a piece of foil.

Yellow glass bowl with cubed butter, brown sugar, and flour.

Yellow glass bowl with streusel mixture.

Rectangular baking tin lined with parchment paper, filled with batter and topped with streusel.

A pumpkin loaf baked in a baking tin lined with parchment paper.

Once the pumpkin cream cheese bread is ready, take it out of the oven and let it cool a bit before slicing. Enjoy it with a cuppa tea or coffee. You can store it in an airtight container for up to 4 days at room temperature.

A glass plate with slice of pumpkin cream cheese bread. Whole pumpkin bread with slices behind the plate. Yellow napkin next to the plate and another plate with a slice on a back right side.

Pumpkin cream cheese bread with two slices next to it. Two plates with slices of pumpkin bread, and a yellow napkin between them.

More delicious recipes

EASY PUMPKIN TURNOVERS MADE WITH PHYLLO DOUGH – These babies are all you need for fall. Crispy phyllo made with brown butter and creamy pumpkin filling with warming spices. They are so quick and easy to make. Highly recommend!

THE BEST OIL-FREE CARROT CUPCAKES – I have to also share this yummy carrot cupcake recipe. These cuties are super moist and soft, and you can NOT have just one. They don’t take much time to make but will taste like if you spend the whole day cooking.

GOLDEN LATTE – THE BEST WINTER DRINK – Autumn is the perfect time for a warm, cozy beverage. This is not just delicious but also healing and perfect for the cold season.

THE BEST SPLIT PEA VEGETABLE SOUP – We can’t go without a delicious, warm bowl of goodness! This soup is packed with veggies like carrots, zucchini, potatoes, and yummy herbs. A one-pot easy meal that will be your favorite to make over the cold months.

Let’s Connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see. This helps people find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.