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layered Pumpkin bread on rustic background.
5 from 4 votes

Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread Recipe fluffy, rich, moist and dripping with notes of pumpkin, spice, and everything nice! This bread has a marvelous texture, so much so that it's been in the family recipe vault for years, minus the cheesecake-like center.

Category Bread, Breakfast
Cuisine European
Keyword Cinnamon, Cream Cheese, Pumpkin, Quick Bread
Prep Time 20 minutes
Cook Time 45 minutes
Cool Time 30 minutes
Total Time 1 hour 35 minutes
Servings 10 slices
Author Mean Green Chef


Cream Cheese Filling

  • 1 large egg, organic
  • ¼ cup (50 grams) sugar
  • 4 ounces (½ block) cream cheese, room temperature
  • 1 teaspoon pure vanilla extract
  • 3 Tablespoons (22 ½ grams) all-purpose flour

Cinnamon Oat Crumble Topping

  • ½ cup (60 grams) all-purpose flour
  • ¼ cup (45 grams) light brown sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon cinnamon, ground
  • ¼ teaspoon sea salt, finely ground
  • ½ cup (45 grams) old fashioned oats
  • 4 Tablespoons (half stick) butter, cold

Pumpkin Bread Batter

  • 1 large egg, organic
  • ¼ teaspoon allspice, ground
  • ¼ teaspoon nutmeg, ground
  • 2 teaspoons cinnamon, ground
  • ¼ cup (71 grams) Greek yogurt, whole or skimmed milk
  • 1 cup (225 grams) pumpkin puree, organic
  • 2 teaspoons pure vanilla extract
  • ½ cup (90 grams) dark brown sugar, packed (or by grams)
  • ¼ cup (62.5 grams) unsweetened apple sauce, or sub vegetable oil
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup (120 grams) all-purpose flour
  • ½ teaspoon Pink Himalayan Sea Salt or Kosher Sea Salt, finely ground


  1. Preheat the oven to 350°F/175°C and grease and flour a 9x5 inch loaf pan, set aside.

    Preheat the oven photo

Make the Cream Cheese Filling

  1. Add the egg, sugar, room temp cream cheese, vanilla extract, and flour to a glass bowl.

    Ingredients for cream cheese filling to make Layered Pumpkin Bread.
  2. Beat on medium-high speed until well combined and silky.

    Cream cheese filling for Layered Pumpkin Bread.

Make the Cinnamon Oatmeal Crumble Topping

  1. Add the flour, light brown sugar, baking powder, cinnamon, and sea salt to a glass bowl whisk to combine. Add the chilled butter and cut in with a pastry cutter or fork until peas sized lumps form. Add the oats and mix until clumps form into crumb topping. Place in the fridge until needed.

    Cinnamon Oatmeal Crumble for Pumpkin Cream Cheese Bread

Make the Pumpkin Bread Batter

  1. Combine the egg, allspice, nutmeg, cinnamon, Greek yogurt, pumpkin puree, vanilla extract, dark brown sugar, and unsweetened applesauce.

    Ingredients for Pumpkin Cream Cheese Bread
  2. Whisk to combine thoroughly.

    Ingredients being mixed for Pumpkin Cream Cheese Bread
  3. Then add the baking soda, baking powder, flour, and sea salt.

    Ingredients for Pumpkin Cream Cheese Bread
  4. Stir gently with a rubber spatula until just combined. Do NOT beat the batter it likes to be treated gently!

    Batter being mixed for Pumpkin Cream Cheese Bread

Assemble the Pumpkin Cream Cheese Bread

  1. Pour or scoop about ⅔ of the batter into the bottom of the prepared loaf pan.

    Batter in a blue loaf pan for Pumpkin Cream Cheese Bread
  2. Evenly pour the Cream Cheese Filling on top, smooth with a rubber spatula or the backside of a spoon.

    Cream Cheese Filling for Pumkin Cream Cheese Bread
  3. Then pour the rest of the Pumpkin Bread Batter over the top, gently smooth the batter so it covers the top of the cream cheese filling. Again we are being gentle here so we don't disturb the Cream Cheese Filling. Top with Cinnamon Oatmeal Crumble.

    Top layer of Pumpkin Cream Cheese Bread Recipe with oat crumble on top.
  4. Bake for 40 minutes and then test the center with a toothpick inserted in the center, it should come out clean, or with just a few moist cooked crumbs, not raw batter. The top should be domed and golden and the edges golden brown too. If golden and not cooked then tent with foil and cook an additional 10 minutes. Remove from the oven, and cool bread in the pan on a rack for about 15 minutes. Turn out on a wire rack and cool for another 15 minutes if needed.

    Baked Pumpkin Cream Cheese Bread Recipe
  5. Slice to desired thickness and serve with a pat of butter or drizzle of icing.

    layered Pumpkin bread on rustic background.

Recipe Notes

  • Prep time is approximate, having all of your ingredients out and in place (mise en place) when making any recipe is essential for good time management. 
  • Maximize the shelf life of pumpkin bread, cover with plastic wrap or place in a zip bag to prevent drying out. Properly stored, freshly baked pumpkin bread will last for about 1 to 2 days at normal room temperature.
  • Refrigerate up to 5 days in an airtight container (after fully cooled).
  • Pumpkin Bread can be easily frozen. Cool the bread completely. Tightly wrap it in plastic wrap. Then, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost at room temp before slicing.