Can you put cream cheese in pumpkin bread?

Yes, adding cream cheese to pumpkin bread transforms it into pumpkin cream cheese bread, which has a luscious swirl running through the loaf. The cream cheese adds richness and tang that balances the warm spices in the bread.

How to make Pumpkin cream cheese bread just like Joanna Gaines?

The secret is layering pumpkin batter with a sweetened cream cheese mixture. Pour half the batter into the loaf pan, spread the cream cheese filling on top, and cover with the rest of the batter. Swirling the layers with a knife creates that beautiful bakery-style marbled effect.

What kind of bread goes well with cream cheese?

While pumpkin bread is one of the best, other options like banana bread, zucchini bread, and even spiced quick breads pair wonderfully with cream cheese. The tanginess of cream cheese complements the sweetness of these moist loaves.

Is cream cheese on bread healthy?

Cream cheese adds flavor and richness but is best enjoyed in moderation. For a lighter option, you can use reduced-fat cream cheese or Greek yogurt cream cheese in pumpkin cream cheese bread. This way, you still get the creamy swirl without all the extra calories.

Pumpkin Cream Cheese Bread – Best Easy Fall Treat

Ingredients

Scale

1 (8 ounce) package cream cheese

½ cup white sugar

1 tablespoon all-purpose flour

1 large egg

1 tablespoon orange zest

1 ⅔ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

½ teaspoon ground cinnamon

½ teaspoon ground cloves

½ teaspoon pumpkin pie spice

1 cup pumpkin puree

½ cup vegetable oil

2 large eggs

1 ½ cups white sugar

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Instructions

1. Preheat oven to 325°F (165°C). Lightly grease two 8×4 inch loaf pans.

2. In a bowl, beat cream cheese, ½ cup sugar, 1 tbsp flour, 1 egg, and orange zest until smooth.

3. Sift flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice together in a separate bowl.

4. In another bowl, combine pumpkin, oil, 2 eggs, and 1½ cups sugar. Mix until well combined.

5. Stir the pumpkin mixture into the flour mixture until just combined.

6. Pour half the pumpkin batter into pans, spoon cream cheese mixture over, then top with remaining pumpkin batter.

7. Bake for 60–70 minutes, until a toothpick inserted in center comes out clean.

8. Cool briefly in pans, then transfer to wire racks to cool completely.

Notes

Optional: Fold in ½ cup chopped pecans or walnuts for extra crunch.

Store bread covered in refrigerator for up to 5 days.

Freeze tightly wrapped loaves or slices for up to 3 months.

Author: Emily Frost
Prep Time: 15 minutes
Cook Time: 65 minutes
Category: Dessert, Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 170mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg