Pumpkin bread is a classic during fall, but this Cream Cheese Pumpkin Bread is probably my new favorite way to bring in the fall flavors! It's a soft and delicate pumpkin bread filled with a tangy and creamy cheesecake layer topped with a brown sugar crumble. It's easy to make and the flavors are pumpkin spice approved!
Pumpkin bread is my favorite sweet treat during fall! Well, let's be honest here, I eat pumpkin bread all year long!
This recipe is inspired by my Pumpkin Cream Cheese Muffins; a delicious, easy copycat version of a sweet treat from a coffee shop! I love the sweet tanginess of the cream cheese paired with the soft and delicate pumpkin flavor!
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Why You'll Love This Recipe
If you're looking for a new twist on a classic fall recipe, you are going to love this Cheesecake Pumpkin Bread! The pumpkin bread is soft and sweet and pairs perfectly with the creamy cheesecake center. Extra butter and sugar make everything better, especially in the form of a brown sugar crumble on top!
Which Pumpkin to Use
When it comes to pumpkin bread, what pumpkin you use makes a huge difference! If you're at the store, there's a tricky little section that has canned pumpkin puree and pumpkin pie mix! Be careful to grab the canned pumpkin puree! Pumpkin pie mix has sugar, spices, and other ingredients added in already!
There's also a slight difference between organic and non-organic pumpkin puree. I've noticed that organic pumpkin puree can tend to be a little wetter than non-organic. If you notice that your pumpkin puree looks very wet, you can drain it using a paper towel!
Cream Cheese Center
The cheesecake filling in this Pumpkin Cheesecake Bread is soft and creamy and goes perfectly with the crunchy crumble on top! To make the filling easier to whip together, I recommend placing the cream cheese out for about 30 minutes to come to room temperature!
Ingredients
- Pumpkin Puree
- Butter melted
- Flavorless Oil
- Brown Sugar
- Sugar
- Eggs
- Vanilla Extract
- Flour
- Baking Soda
- Cinnamon
- Pumpkin Pie Spice
- Salt
- Cream Cheese
- Powdered Sugar
- Heavy Cream
See recipe below for all the details!
Step-By-Step Instructions
- Step 1: Add about half the pumpkin bread batter to a lined baking dish.
- Step 2: Then add a thin layer of the cheesecake filling.
- Step 3: Add the remaining pumpkin bread batter.
- Step 4: Generously top with the crumble coat!
Hint: Be careful about overfilling the loaf pan! I like to place a baking sheet under the loaf pan when it's in the oven in case it overflows!
Variations and Substitutions
Pumpkin Cream Cheese Bread is delicious all on its own, but here are a few other ways to tweak this recipe!
- Pecans - add a few chopped pecans to the batter and crumble to add some extra crunch!
- Maple - to add some extra warmth, add a splash of maple extract to the batter!
- Plain Jane - Leave off the crumble topping for a delicious pumpkin cheesecake moment!
You can find the recipe for my other Crumble Pumpkin Bread here!
Equipment
Loaf Pan - This helps get that classic bread shape! However, if you don't have one, you can use a square pan or even a cake pan!
Baking Sheet - Sometimes the bread can overflow slightly, especially if you're using a smaller loaf pan. I like to put a baking sheet underneath the loaf pan in the oven to prevent any spills burning!
Piping Bag - To make this cheesecake filling as clean as possible, I like to use a piping bag to pipe the cream cheese in the middle. If you don't have one, you can use a plastic bag with the corner snipped off, or just a mini spatula!
Top tip
Make sure the cream cheese mixture is in the middle of the bread, if you have it too close to the top, it can get overcooked while the bread is still baking!
Storage
- Fridge - Wrap with plastic wrap and store in the fridge for about 3-4 days!
- Freezer - Cover completely with plastic wrap and tin foil and store in the freezer for about 2-3 months.
FAQ
Nope! As long as you are grabbing canned pumpkin puree and not pumpkin pie mix, it should be fine!
If you don't feel like making the crumble, you can definitely leave it off for this recipe!
Cheers!
-Holly Michelle
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Easy Pumpkin Crumble Bread with Cream Cheese Filling
Ingredients
- 1 15- oz can Pumpkin Puree
- ¼ cup Butter melted
- ¼ cup Flavorless Oil
- 1 cup Brown Sugar
- ¼ cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla Extract
- 1 ¾ cup Flour
- 1 teaspoon Baking Soda
- ½ teaspoon Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- ½ teaspoon Salt
Crumble Topping:
- 3 tablespoons Butter softened
- ½ cup Flour
- 2 tablespoons Brown Sugar
- 2 tablespoons Sugar
- ½ teaspoon Vanilla
- 1 teaspoon Cinnamon
Cream Cheese Filling:
- ½ block Cream Cheese softened
- ⅓ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 2 teaspoons Flour
- 1 tablespoon Heavy Cream
- 1 Egg Yolk
Instructions
- Preheat oven to 350 degrees.
- Melt butter in a microwave-safe bowl in 30-second increments until fully melted.¼ cup Butter melted
- Pour into a bowl with oil, brown sugar, sugar, and vanilla extract. Stir together.¼ cup Flavorless Oil, 1 cup Brown Sugar, ¼ cup Sugar, 2 teaspoons Vanilla Extract
- Add in pumpkin puree and eggs. Whisk together.1 15- oz can Pumpkin Puree, 2 Eggs
- Add in flour, cinnamon, pumpkin pie spice, baking soda and salt.1 ¾ cup Flour, 1 teaspoon Baking Soda, ½ teaspoon Cinnamon, 1 teaspoon Pumpkin Pie Spice, ½ teaspoon Salt
- In a separate bowl, make the crumble by stirring together butter, flour, brown sugar, sugar, cinnamon, and vanilla extract. Set aside.3 tablespoons Butter softened, ½ cup Flour, 2 tablespoons Brown Sugar, 2 tablespoons Sugar, ½ teaspoon Vanilla, 1 teaspoon Cinnamon
- Cream Cheese Filling:
- In a separate bowl, add cream cheese, powdered sugar, flour, vanilla, salt, egg yolk and heavy cream. Use a mixer to whip until smooth and creamy.½ block Cream Cheese softened, ⅓ cup Powdered Sugar, 1 teaspoon Vanilla Extract, 2 teaspoons Flour, 1 tablespoon Heavy Cream, 1 Egg Yolk
- Add to a piping bag and set aside.
- To Assemble:
- Pour half the pumpkin bread batter into a parchment-lined loaf pan.
- Pipe the cream cheese mixture into the middle of the batter, leaving a ½-inch border around the edges.
- Then gently pour in the remaining batter on top.
- Add all the crumble topping on the pumpkin bread. Press down gently so the crumble sticks to the top of the batter.
- Bake for about an 1 hour and 10 minutes or until a toothpick inserted comes out clean!
- Serve warm and enjoy!
Carmen Herndon
What size loaf pan?
Holly Michelle
I used a larger loaf pan - a 9 inch loaf pan! If you use a smaller one, be careful to only fill it about 3/4's of the way full so it doesn't overflow!
Larissa
So lovely! Turned out perfectly moist on the inside with a nice crunchy crumble, it was an absolute hit with my fmaily, couldn't have asked for better. Thank you for sharing!
lynette Barfuss
What is flavorless oil?
Holly Michelle
This could vegetable oil, avocado oil, coconut oil, anything that's not going to have a strong flavor to it!