This cream cheese pumpkin bread recipe is truly the best ever. The moist and tender pumpkin bread is swirled with cream cheese frosting that’s baked right into the loaf. It makes the perfect fall treat!
Cream Cheese Filling
- 6 ounces cream cheese at room temperature
- ⅓ cup granulated sugar
- ¼ cup all-purpose flour
- 1 large egg
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar plus extra to sprinkle on top
- ¼ cup buttermilk can use regular milk
- ¼ cup cooking oil
- 1 large egg
- 1 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Move one of the baking racks to the lower third of your oven. Preheat your oven to 350 degrees. Grease a 5″x9″ loaf pan with butter.
Make the cream cheese filling in a medium-sized bowl. Using an electric beater, mix the cream cheese, sugar, flour, and egg.
In a large bowl, whisk the pumpkin puree, brown sugar, granulated sugar, buttermilk, oil, and egg.
In a medium-sized bowl, whisk the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the large bowl with the pumpkin and stir until it just comes together. Do not overmix.
Pour ⅓ of the batter into the loaf pan and smooth it out. Then spread half of the cream cheese on top. Add another ⅓ of the batter followed by the remaining cream cheese. Finish the pumpkin bread with a layer of batter.
Sprinkle the top of the pumpkin bread with a little sugar (about 1 teaspoon) then bake it for 45-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Let the pumpkin bread cool for 20 minutes then invert the loaf pan to remove the bread and let it finish cooling on a cooling rack.