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5 from 2 votes

Cream Cheese Pumpkin Bread

Spiced pumpkin cream cheese bread, packed with Fall flavors like pumpkin, cinnamon, ginger & nutmeg! Pumpkin sweet bread with a lovely swirl of cream cheese in the middle & topped with chocolate chips!
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: bread, Dessert
Cuisine: American
Keyword: Cream Cheese Pumpkin Bread
Servings: 12 slices ( 1 loaf)
Calories: 322kcal


Pumpkin Bread

  • 1 3/4 cups all-purpose flour
  • 2 eggs
  • 7 oz pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup vanilla yogurt
  • 1/4 cup milk
  • 1 cup brown sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon ground cinnamon*
  • 1/4 teaspoon ginger powder*
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips + 2 tablespoons

Cream Cheese Filling

  • 8 oz cream cheese softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract


  • Preheat the oven to 350ºF. Line a 9x5-inch loaf pan with parchment paper, then grease the parchment paper with cooking spray.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
  • In a large bowl, combine pumpkin puree, eggs, vegetable oil, yogurt, milk, vanilla, and sugar.
  • Add the flour mixture to the wet ingredients and stir until just combined. Stir in 1/2 cup of chocolate chips.
  • For the cheesecake filling, beat the cream cheese with sugar, yolk, and vanilla until smooth.
  • Pour about 4-5 tablespoons of batter into the loaf pan, spread to cover the bottom, and then spoon about 3 tablespoons of cream cheese filling and spread it on top. Continue to alternate until the pan is 3/4 full. Sprinkle the remaining chocolate chips on top.
  • Bake for 60-80 minutes or until a toothpick inserted in the center comes out clean. If the top of the bread gets too dark, you can loosely cover it with foil.
  • Remove the loaf from the oven and allow to cool for 15 minutes in the pan. Transfer to a cooling rack to cool completely before slicing and serving. Enjoy!


*Can replace each individual spice with 2 tsp pumpkin pie spice instead! 


Calories: 322kcal | Carbohydrates: 41g | Protein: 5g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 227mg | Potassium: 196mg | Fiber: 2g | Sugar: 25g | Vitamin A: 2904IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 2mg