This pumpkin cream cheese bread has got to be the ultimate expression of fall baking. It's got everything: warming spices, the moist loaf (sorry), perfectly tangy yet subtly sweet cream cheese swirl, and the delectable streusel topping. There's nothing not to love about this incredible loaf. Plus it goes amazingly well with a Sunday morning coffee. And it's better than Starbucks. I said it.
I am obsessed with literally everything and anything pumpkin. I will stop everything I'm doing and run to the kitchen if I see a pumpkin recipe (anything, bread, muffins, cookies, lattes, you name it) and try it out. I am 100% basic about it and IDGAF.
This pumpkin cream cheese bread is everything you want in a pumpkin loaf: slightly sweet, spicy, tender and moist; it goes great with coffee. Plus it's easy to make and makes your entire house smell like your favourite grandma's autumn kitchen. If you're looking for something with the same vibes, but in pie form? Try this pumpkin pie with graham cracker crust! Want a three-ingredient, no fuss option? Try pumpkin bread with cake mix!
Check out the web story here.
FAQ's
Pumpkin bread can stay good for up to a week on the counter in an air-tight container.
Not this particular version, no. It's more like a cake in a loaf pan.
In this case, use oil and coconut milk. You get the moisture, but not the flavor from the coconut!
Ingredients
For the Loaf
For this pumpkin loaf, the whole thing is fairly standard except for one thing: it's made without eggs. Instead, we're going to sub in some coconut milk, which leaves us with some amazing texture. If you want to make it completely dairy free, you can leave out the cream cheese layer and the streusel topping (it has butter in it). Here's what we need:
- Flour
- Brown sugar
- Granulated sugar
- Vegetable oil
- Canned pumpkin (not pumpkin pie filling)
- Coconut milk
- Baking soda
- Salt
- Pumpkin pie spice
For the Cream Cheese Swirl
This layer is super simple - but make sure your cream cheese is at room temperature so it blends easily! If you want to get super fancy with it, double the recipe and make two swirl layers, one closer to the bottom of the bread and one closer to the top.
- Cream cheese
- Sugar
- Flour
- Vanilla
- Pumpkin pie spice
For the Streusel Topping
This might be my favourite part. I don't know. The cream cheese is pretty good too - but who doesn't love a good streusel topping? Again - pretty standard with this one.
- Melted butter
- Flour
- Brown sugar
- Granulated sugar
- Pumpkin pie spice
And that's it! There's definitely a few steps to making this pumpkin cream cheese loaf, but all of them are quick and easy, I promise.
How to Make Pumpkin Cream Cheese Bread
Ok let's dive into this step-by-step tutorial shall we?
First things first: preheat your oven to 350F. Prep a 9x5" loaf pan with cooking spray AND parchment paper. This is not going to be ruined by half the loaf sticking to the pan. We are not doing that.
Mix the dry ingredients for the pumpkin loaf in a medium size bowl. Whisk them together. Next mix both the sugars and the wet ingredients in a larger bowl. Gradually add the dry ingredients to the wet, in three separate steps. Gently fold the ingredients in, and do not overmix. Set aside while you make the cream cheese swirl.
In a small bowl, combine the cream cheese, flour, sugar, vanilla and pumpkin pie spice. Use a hand mixer to beat together until completely smooth and creamy. Set this aside while we make the streusel topping.
For the streusel, whisk the flour, sugars and pumpkin pie spice together. Gradually pour in the melted butter, mixing with a fork until the mixture starts to form small balls. Set aside while we assemble the loaf.
Pour about ⅔ of the pumpkin batter into the prepared 9x5" loaf pan. Next, spoon on the cream cheese layer, spreading to all the edges with a spatula. Add the rest of the pumpkin batter, and spread to the edges of the pan. Spread the streusel layer evenly over the top of the loaf.
Place it in the oven.
The loaf should take between 50-65 minutes, just make sure a toothpick or a sharp knife comes out clean (there might be cream cheese on it, that's ok, just no orange batter!).
Variations
You can easily make this loaf without the cream cheese layer - just don't add it in. Same with the streusel. You do you! Everything else in the recipe stays the same.
Freezing & Storage
Keep the loaf in an airtight container for up to a week. You can definitely freeze this after baking, although I might skip the streusel if you're doing that. I think it's better fresh.
📖 Recipe
Pumpkin Cream Cheese Bread (with Streusel Topping)
Equipment
- 9x5" loaf pan
- Hand mixer
Ingredients
For the Pumpkin Loaf
- 1¾ C flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon pumpkin pie spice
- 1 C brown sugar
- ½ C granulated sugar
- ½ C vegetable oil
- 1 C pumpkin puree (not pumpkin pie filling)
- ⅓ C coconut milk
Cream Cheese Swirl
- 4 oz cream cheese room temperature
- ⅓ C granulated sugar
- 2 tablespoon flour
- 1 teaspoon vanilla
- ½ teaspoon pumpkin pie spice
Streusel
- ¼ C melted butter
- ½ C flour
- ½ C brown sugar
- 1 tablespoon granulated sugar
- ¾ teaspoon pumpkin pie spice
Instructions
For the Pumpkin Loaf
- Preheat your oven to 350°F. Prepare your 9x5" loaf pan with cooking spray and parchment paper. Set aside.
- Whisk together the dry ingredients (flour, baking soda, salt, pumpkin pie spice) in a medium bowl. Set aside.
- In a large bowl, combine the wet ingredients (both sugars, vegetable oil, pumpkin and coconut milk). Whisk until smooth. Add the dry ingredients to the wet, ⅓ at a time, mixing gently to combine. Do not over mix. When all the ingredients are combined, set aside to make the cream cheese layer.
For the Cream Cheese Swirl
- Combine all the ingredients in a small bowl. Using a hand mixer, blend until smooth. Set aside and make the streusel.
For the Streusel
- Melt the butter. Combine the remaining ingredents in a small bowl, and mix with a fork. Add the butter, and continue mixing until the mixture resembles coarse crumbs, or small pebbles.
Assemble
- Pour about half the pumpkin batter into the loaf pan. Add the cream cheese mixture, and spread evenly over the pumpkin layer. Add the remaining pumpkin batter on top, smoothing over to the edges of the pan.
- Spread the streusel topping evenly over the loaf.
- Bake for 50-60 minutes, or until a toothpick comes out clean (You might see some cream cheese on it, this is ok. Just make sure there's no orange batter!).
- Let it cool in the pan for 20 minutes, then move to a cooling rack to cool completely. Enjoy!
Video
Notes
Nutrition
Hi, I'm Cara! I'm a food writer, journalist, and recipe developer. I'm obsessed good food, good wine, good cocktails and entertaining. I've picked up a few tips over the years, and love sharing them with others.
Christine says
Surprised no egg in this recipe can't wait to make this today just found you yesterday going to try more
Cara says
Amazing Christine, I'm so glad! This pumpkin bread is one of my favourite recipes, let me know how it goes 😀