Alright, let’s talk about something that just screams fall—pumpkin cream cheese bread. You know, the kind that fills your kitchen with that warm, spiced aroma and makes you want to grab a blanket, a cup of coffee, and just vibe with the season. This is not just any pumpkin bread, though. This one has a thick, luscious layer of sweet cream cheese right in the middle. It’s like pumpkin bread and cheesecake had a baby, and honestly? It’s perfection.
If you’ve never made pumpkin cream cheese bread before, don’t stress—it’s ridiculously easy. I’ll walk you through every step, plus throw in some tips to make sure it turns out moist, flavorful, and downright irresistible. Let’s get baking!
A Personal Note
I have to tell you—this pumpkin cream cheese bread is a staple in my house every fall. The first time I made it, I was just trying to recreate a slice I had at a coffee shop. But after one bite, I realized homemade was way better. My family devoured the entire loaf in a single day (no shame). Now, it’s become a tradition. The moment September rolls around, I break out the canned pumpkin, and we start baking.
There’s something about the smell of cinnamon and pumpkin wafting through the kitchen that just makes everything feel right. Even my friends know—if they stop by in October, there’s a good chance they’ll walk in to find me pulling a fresh loaf out of the oven. I even had a neighbor ask if I was running a bakery once because the smell was that good. 😂
So, whether you’re baking this for a cozy fall morning, a Thanksgiving treat, or just because, I promise—it’s going to be your new favorite. Now, let’s get to the good stuff!
Why You’ll Love This Pumpkin Cream Cheese Bread
- It’s fall in a loaf. Cinnamon, nutmeg, pumpkin spice… need I say more?
- That cream cheese layer. A thick, cheesecake-like ribbon running through the middle makes this bread next-level.
- Moist and soft. No dry pumpkin bread here! We’re keeping it rich, tender, and perfectly spiced.
- Perfect for breakfast, dessert, or a snack. A cut of this with a glass of coffee?Heaven.
Ingredients You’ll Need
For the Pumpkin Bread:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar (adds that deep caramel-like flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves (optional, but worth it)
- 1 cup canned pumpkin puree (NOT pumpkin pie filling)
- ½ cup vegetable oil (keeps it super moist)
- 2 large eggs
- ¼ cup milk
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper. (Pro tip: Leave a little overhang on the parchment paper so you can lift the bread right out—no sticking, no stress.)
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugars, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. You want everything evenly combined so every bite of your bread has that perfect fall spice balance.
Step 3: Mix the Wet Ingredients
In another bowl, whisk together the pumpkin puree, oil, eggs, milk, and vanilla. This mixture is where all the moisture comes from, and trust me, it makes the bread crazy soft.
Step 4: Combine the Batter
Slowly add the wet ingredients into the dry ingredients, stirring gently with a spatula. Don’t overmix—just combine everything until no dry streaks remain. (Overmixing = dense bread, and we’re not about that life.)
Step 5: Make the Cream Cheese Filling
In a isolated bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth. You want it thick and creamy, almost like cheesecake batter.
Step 6: Layer It Up
- Pour half of the pumpkin batter into your prepared loaf pan.
- Spoon the cream cheese mixture on top and spread it into an even layer.
- Pour the rest of the pumpkin batter over the top, making sure it covers the cream cheese completely.
Step 7: Bake
Pop that beauty into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the pumpkin part (not the cream cheese) comes out clean.
If the top starts browning too much, tent some foil over it for the last 15 minutes—keeps things golden, not burnt.
Step 8: Cool (The Hardest Part!)
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack. I know it’s tempting, but don’t slice it right away—cream cheese needs time to set!
Tips for the Best Pumpkin Cream Cheese Bread
✅ Use room temperature ingredients. Cold cream cheese won’t mix well, and cold eggs can mess with the texture. Let everything sit out for about 30 minutes before starting.
✅ Don’t overmix the batter. A few lumps are totally fine! Overmixing leads to tough bread, and we want it soft and tender.
✅ Go full fall mode. Want to amp up the fall flavors? Add a teaspoon of pumpkin spice to the batter!
✅ Store it right. Keep remains in an waterproof holder within the ice chest. It actually gets better after a day in the fridge—hello, next-level flavor!
✅ Freeze for later. This bread freezes beautifully. Wrap cuts exclusively in plastic wrap and solidify for up to 3 months. Just thaw at room temp when you’re craving some pumpkin goodness.
FAQ: Pumpkin Cream Cheese Bread
Why does my pumpkin bread have no flavor?
If your pumpkin bread tastes bland, it’s probably missing enough spice or sweetener. Pumpkin on its own is mild, so you need cinnamon, nutmeg, ginger, and cloves to bring out that warm, cozy flavor. Also, make sure you’re using real pumpkin puree, not pumpkin pie filling, since the latter is pre-sweetened and can throw off the balance. If you really want to boost the flavor, add an extra teaspoon of vanilla extract or a little maple syrup to the batter.
How to create pumpkin bread with cream cheese rather like Joanna Gaines?
Joanna Gaines’ pumpkin bread recipes are all about simplicity and richness. To get that same homemade, comforting taste, use high-quality ingredients—pure pumpkin puree, real vanilla extract, and full-fat cream cheese. She also tends to keep her recipes moist by using oil instead of butter. If you want to go full Magnolia-style, try baking it in mini loaf pans and wrapping them in parchment paper with twine for that rustic, farmhouse look.
What are good add-ins for pumpkin bread?
Want to switch things up? Try mixing in:
- Chocolate chips – Because pumpkin + chocolate = magic.
- Chopped pecans or walnuts – Adds crunch and a nutty depth.
- Dried cranberries – A little tartness balances the sweetness.
- Toasted coconut – Unexpected but delicious.
- Pumpkin seeds – Sprinkle some on top before baking for a crunchy topping.
What does Starbucks pumpkin bread have in it?
Starbucks’ pumpkin bread is dense, moist, and sweet with a deep pumpkin flavor. The secret? It’s loaded with warm spices like cinnamon, nutmeg, and cloves, plus a touch of molasses for richness. They also sprinkle pepitas (pumpkin seeds) on top for extra texture. If you want a Starbucks copycat version, increase the brown sugar slightly, add a teaspoon of pumpkin spice, and top it with pepitas before baking.
What enhances pumpkin flavor?
Pumpkin on its own is mild, so you need ingredients that bring out its natural sweetness and depth. Here’s what helps:
- Cinnamon, nutmeg, ginger, and cloves – The classic pumpkin spice combo.
- Brown sugar and maple syrup – Adds a deep, caramel-like sweetness.
- Vanilla extract – Gives it a warm, cozy aroma.
- A pinch of salt – Sounds weird, but it balances the sweetness and enhances flavor.
Is it better to make pumpkin bread with butter or oil?
Oil is the secret to super moist pumpkin bread. Unlike butter, which solidifies when cool, oil keeps the bread soft even after it sits for a day or two. That’s why a lot of coffee shop pumpkin breads (including Starbucks) use oil. But if you want a richer, slightly denser loaf, you can swap in melted butter—it just won’t stay as soft for as long.
Now that you’ve got all the insider tips, go bake yourself a loaf of the best pumpkin cream cheese bread ever! And don’t forget—if you try it, let me know how it turns out! 😊🎃
More Delicious Recipes to Try
If you’re loving this pumpkin cream cheese bread, I’ve got a few more must-try recipes that’ll keep your kitchen smelling amazing. Whether you’re in the mood for something savory or another sweet treat, these are perfect for any time of day:
- Chicken Caesar Salad – Crispy romaine, juicy chicken, and that creamy, garlicky dressing—it’s a classic for a reason. Perfect for a quick lunch or a light dinner.
- White Gravy Recipe – Southern-style comfort in a bowl! This rich, creamy gravy is perfect over biscuits, fried chicken, or mashed potatoes.
- Cottage Cheese Smoothie – Packed with protein and super creamy, this smoothie is a great way to start your day. You’d never guess cottage cheese could make a smoothie this good.
- Cottage Cheese Pancakes – Light, fluffy, and packed with protein, these pancakes are a game-changer. Idealize for a cozy breakfast or brunch.
Give them a try and let me know which one’s your favorite! And if you’re anything like me, you might just end up making all of them. 😉 Happy cooking!
Final Thoughts: Make This ASAP
If you’re looking for the perfect fall treat, this pumpkin cream cheese bread is it. Soft, spiced pumpkin bread with a creamy cheesecake layer—it’s basically like getting two desserts in one. Whether you’re making it for a cozy weekend, a holiday breakfast, or just because, you’re gonna love it.
Now, if you’ll excuse me, I have a loaf calling my name. 😉
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