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This pumpkin cream cheese bread takes classic pumpkin bread up a notch. Spiced pumpkin batter is layered with a lightly sweetened cream cheese filling, and a crunchy brown sugar streusel tops it for contrast. It’s a quick, oil-based loaf that’s moist and forgiving — and you don’t even need a mixer if you prefer to mix by hand.
Why this pumpkin bread stands out
There are countless pumpkin bread recipes, but this version balances flavor and texture in a simple, satisfying way:
- No mixer required. A whisk and a couple of bowls are all you need to combine the ingredients in under 10 minutes.
- Cream cheese layer. A smooth, lightly sweetened cream cheese filling adds richness and a silky contrast to the spiced pumpkin batter.
- Brown sugar streusel topping. The loaf stays moist from the pumpkin and oil, and the crunchy streusel creates a pleasing textural contrast to the tender crumb and creamy center.
Tips for best results
Follow these simple tips to get the most tender and flavorful loaf:
- Mix the batter only until the flour is just incorporated so the bread remains light and not tough.
- Use pure pumpkin puree, not pumpkin pie filling. The puree is plain pumpkin while pie filling already contains spices and sugar.
- Bring the cream cheese to room temperature before mixing. Cold cream cheese can stay lumpy; a whisk or a handheld mixer will smooth it quickly.
How to assemble the loaf
Assembly is straightforward. Prepare the batter, line a 9 x 5-inch loaf pan with parchment leaving an overhang on the long sides (or grease and flour the pan).
Pour half the pumpkin batter into the pan and smooth it gently. Dollop the sweetened cream cheese over the pumpkin layer and spread it to cover. Pour the remaining pumpkin batter on top, smoothing it to fully cover the cream cheese. Finish by sprinkling the streusel evenly over the top, then bake.
How to tell when it’s done
Start checking for doneness around 45 minutes. Insert a toothpick or cake tester into the center — you want a few moist crumbs attached, but not raw batter. Because the cream cheese layer can leave residue on the tester, look for pumpkin-batter crumbs rather than cream cheese when judging doneness. Baking times vary by oven; this loaf was done at about 55 minutes in the test oven. If the streusel browns too quickly, tent with foil. Cool completely in the pan before slicing.
Using homemade pumpkin puree
Homemade pumpkin puree works well if you don’t have canned puree. Choose a sugar or pie pumpkin, cut off the top, scoop out seeds and strings, then halve it and place cut-side down on a parchment-lined baking sheet. Roast at 400°F for 30–55 minutes depending on size, until the flesh is tender. Let cool, scoop out the flesh, and blend until smooth. Store in the refrigerator for about a week or freeze for later use.
Substituting pumpkin pie spice
If you don’t want to measure individual warm spices, replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of pumpkin pie spice.
Storage and freezing
Because this is an oil-based bread it stays moist for several days. Keep it covered at room temperature for a couple of days or refrigerate for longer storage. For freezing, wrap the whole loaf in plastic wrap and then foil; it will keep about 3 months. Thaw overnight in the fridge or at room temperature.
For more fall recipes, check out:
- Apple Cinnamon Babka
- Pumpkin Gooey Butter Cake
- Pumpkin Nutella Babka
- Apple Cake with Cinnamon Cream Cheese Frosting
Tag me on Instagram @themarblekitchenblog if you make this, and please leave a rating and comment below. Enjoy!
Pumpkin Cream Cheese Bread
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Ingredients
Pumpkin Bread
- 1 cup sugar
- ½ cup vegetable oil
- 1 large egg
- 1 cup solid pack pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon ground cloves
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 4 oz cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla
Brown Sugar Streusel
- ⅓ cup flour
- ¼ cup brown sugar packed
- ⅛ teaspoon kosher salt
- 3 tablespoon unsalted butter softened
Instructions
Pumpkin Bread
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Preheat oven to 350°F and line a 9 x 5-inch loaf pan with parchment, leaving an overhang on the long sides, or butter and flour the pan.
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Whisk the sugar and vegetable oil in a large bowl until combined.
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Add the egg and pumpkin puree and stir to combine.
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In a medium bowl, combine the flour, cloves, cinnamon, nutmeg, ginger, baking soda, and baking powder.
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Add the dry ingredients to the wet ingredients and stir until just combined.
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Mix the softened cream cheese with the ¼ cup sugar and vanilla until smooth, using a mixer or a whisk.
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Pour about half of the pumpkin batter into the prepared loaf pan.
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Spread the cream cheese mixture evenly over the pumpkin batter to cover it completely.
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Pour the remaining pumpkin batter over the cream cheese and smooth to cover.
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Top evenly with the brown sugar streusel.
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Bake 50–60 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. Remember that cream cheese can cling to the tester; check for pumpkin-batter crumbs.
Brown Sugar Streusel
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Combine the flour, brown sugar, and salt in a small bowl. Cut or press the softened butter into the mixture with your fingers or a fork until small crumbs form.
Notes
- Store covered at room temperature for a couple of days or refrigerate for longer freshness.
- Freeze wrapped in plastic and foil for up to 3 months; thaw in the refrigerator or at room temperature.