Why You’ll Love Easy Pumpkin Cream Cheese Bread Recipe
I enjoy this recipe because it combines the comforting flavors of pumpkin pie with the creamy richness of cheesecake in one easy loaf. The pumpkin bread stays soft and moist, while the cream cheese filling adds a delicious surprise in every bite. I also appreciate that it can be made ahead of time, freezes well, and tastes just as good the next day.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cream Cheese Pumpkin Bread
1 ¾ cups gluten-free all-purpose flour with xanthan gum I use and test with King Arthur’s Measure For Measure
1 cup pumpkin puree
1/4 cup avocado oil
¼ cup melted butter or vegan butter for dairy-free
½ cup almond milk
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ tsp baking powder
½ teaspoon fine sea salt
2 large eggs whisked
½ cup granulated sugar
½ cup light brown sugar
2 teaspoons vanilla extract
Cream Cheese Filling
8 ounces cream cheese or can sub dairy-free
1/4 cup powdered sugar
1 large egg yolk
1/2 teaspoon vanilla extract
2 tbsp almond milk or milk of choice
1.5 tbsp gluten-free flour
Directions
I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, I beat together the softened cream cheese, powdered sugar, egg yolk, gluten-free flour, vanilla extract, and almond milk until smooth, then set the filling aside.
In a large bowl, I whisk together the pumpkin puree, avocado oil, melted butter, almond milk, whisked eggs, granulated sugar, brown sugar, and vanilla extract until fully combined.
In a separate bowl, I whisk together the gluten-free flour, pumpkin pie spice, ground cinnamon, baking soda, baking powder, and fine sea salt.
I gradually stir the dry ingredients into the wet ingredients until just combined, making sure not to overmix.
I pour half of the pumpkin batter into the prepared loaf pan and smooth the top.
I spread the cream cheese filling evenly over the batter.
I top it with the remaining pumpkin batter and smooth the surface.
I bake the bread for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
I let the bread cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
Servings and Timing
Servings: 12 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Variations
I like customizing this pumpkin bread with a few simple changes.
I stir chopped pecans or walnuts into the batter for extra crunch.
I add mini chocolate chips for a sweeter dessert version.
I replace the almond milk with oat milk or regular milk depending on what I have available.
I use vegan butter and dairy-free cream cheese for a dairy-free loaf.
I sprinkle cinnamon sugar over the top before baking for a lightly crisp finish.
I add a handful of dried cranberries for extra flavor and texture.
Storage/Reheating
I store the cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week because of the cream cheese filling. For longer storage, I wrap individual slices or the whole loaf tightly and freeze them for up to 3 months. I thaw the bread overnight in the refrigerator or at room temperature and warm individual slices in the microwave for about 15 to 20 seconds if I prefer them slightly warm.
FAQs
Can I make this bread ahead of time?
I often bake it a day in advance because the flavors become even better after resting overnight.
Can I use regular all-purpose flour?
I can substitute regular all-purpose flour, although the texture may vary slightly from the gluten-free version.
Why should I avoid overmixing the batter?
I find that mixing just until combined keeps the bread soft, tender, and moist.
Can I make this recipe dairy-free?
I can use vegan butter, dairy-free cream cheese, and plant-based milk for a dairy-free version.
How do I know when the bread is fully baked?
I insert a toothpick into the center, and if it comes out clean or with only a few moist crumbs, the bread is ready.
Can I freeze pumpkin cream cheese bread?
I freeze the completely cooled loaf or individual slices for up to 3 months.
Why is my cream cheese layer sinking?
I spread the filling evenly and avoid making it too thin, which helps keep it centered while baking.
Can I add nuts to the batter?
I enjoy mixing chopped pecans or walnuts into the batter for added crunch.
Should I refrigerate leftovers?
I refrigerate leftovers because the loaf contains a cream cheese filling.
What can I serve with this bread?
I enjoy serving it with coffee, tea, hot chocolate, or a dollop of whipped cream for a delicious treat.
Conclusion
I always enjoy baking this Easy Pumpkin Cream Cheese Bread because it combines moist pumpkin bread with a rich, creamy cheesecake filling in every slice. The warm fall spices, tender texture, and irresistible flavor make it perfect for breakfast, dessert, or sharing with family and friends throughout the season.
This Easy Pumpkin Cream Cheese Bread combines moist, warmly spiced pumpkin bread with a rich cheesecake-style filling. It’s a cozy gluten-free fall treat that’s perfect for breakfast, dessert, or an afternoon snack.
Ingredients
1 3/4 cups gluten-free all-purpose flour with xanthan gum
1 cup pumpkin puree
1/4 cup avocado oil
1/4 cup melted butter or vegan butter
1/2 cup almond milk
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
2 large eggs, whisked
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
8 ounces cream cheese or dairy-free cream cheese
1/4 cup powdered sugar
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons almond milk or milk of choice
1 1/2 tablespoons gluten-free flour
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, beat together the softened cream cheese, powdered sugar, egg yolk, 1 1/2 tablespoons gluten-free flour, 1/2 teaspoon vanilla extract, and 2 tablespoons almond milk until smooth. Set aside.
In a large bowl, whisk together the pumpkin puree, avocado oil, melted butter, 1/2 cup almond milk, eggs, granulated sugar, brown sugar, and 2 teaspoons vanilla extract until fully combined.
In a separate bowl, whisk together 1 3/4 cups gluten-free flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and sea salt.
Gradually stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pour half of the pumpkin batter into the prepared loaf pan and smooth the surface.
Spread the cream cheese filling evenly over the pumpkin batter.
Top with the remaining pumpkin batter and gently smooth the surface.
Bake for 55 to 65 minutes, or until the bread is set and a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
Cool in the pan for 10 to 15 minutes, then transfer the loaf to a wire rack and allow it to cool completely before slicing.
Notes
Add chopped pecans, walnuts, mini chocolate chips, or dried cranberries to the pumpkin batter if desired.
Oat milk or regular milk can be substituted for almond milk.
Use vegan butter and dairy-free cream cheese for a dairy-free variation.
Sprinkle cinnamon sugar over the loaf before baking for a lightly crisp topping.
Because the bread contains a cream cheese filling, refrigerate leftovers in an airtight container for up to 1 week.
Freeze the cooled loaf or individual slices for up to 3 months and thaw before serving.
