This Pumpkin Bread with Cream Cheese Frosting is the perfect seasonal treat. The moist pumpkin bread pairs perfectly with the cream cheese frosting and cheesecake layer. This unique pumpkin bread recipe is easy to make, fluffy and absolutely delicious!

Slice of Pumpkin Bread with Cream Cheese Frosting

I didn’t think pumpkin bread could get any better…then I made THIS recipe!

My boyfriend requested this recipe after seeing a photo on social media. Adding a cheesecake layer to pumpkin bread was new for me, but I was excited to take on the challenge.

I also added a cream cheese frosting on top because it adds the perfect contrast to the pumpkin bread. I like to think of it as a moist pumpkin bread with different layers to pair perfectly with the pumpkin flavor.

This recipe is easy to make and incredibly delicious. I hope you enjoy it as much as we do!

Main Ingredients to Make Pumpkin Bread with Cream Cheese Frosting

Ingredients measured out in bowls to make Pumpkin Bread with Cream Cheese Frosting

How do I add a cheesecake filling in the pumpkin bread?

The cheesecake filling is incredibly easy to make! All you need to make this layer is plain cream cheese, an egg, granulated sugar, flour and vanilla extract.

It is easiest to use an electric hand mixer to whip the softened cream cheese. Then fold in the other ingredients.

This allows you to get the smoothest texture to pour over the pumpkin bread batter.

Ingredients to make the cheesecake filling in the Pumpkin Bread.

How to Make Pumpkin Bread with Cream Cheese Frosting

  1. Preheat the oven to 325 degrees F
  2. Line a loaf pan with parchment paper or spray with nonstick
  3. Start by making the pumpkin bread batter in a large mixing bowl
  4. Mix until combined
  5. Pour about 2/3 of the pumpkin bread batter into the lined or greased loaf pan
  6. Now it’s time to make the cheesecake filling
  7. Combine all of the ingredients together using an electric hand mixer to get the smoothest result
  8. Pour the cheesecake filling layer on top of the pumpkin batter
  9. Smooth in an even layer
  10. Add the remaining pumpkin bread batter and spread evenly until the cheesecake layer is completely covered
  11. Bake in the oven for 65-75 minutes. The time will vary depending on the strength of your oven
  12. Remove from oven and let cool completely
  13. While the bread is cooling, make the cream cheese frosting batter
  14. Store in the fridge until the bread is cooled and ready to be frosted
  15. Frost the pumpkin bread with the cream cheese frosting, slice and enjoy!

Frequently Asked Questions

Can I use gluten free flour?

Yes! You can substitute the all purpose flour for all purpose gluten free flour at a 1:1 ratio.

Can I double the recipe?

Yes! Just make sure to measure accurately and the recipe will come out perfectly.

How do I know the loaf is done baking?

If you stick a toothpick in the center and it comes out clean (maybe with a few crumbs), it’s ready to be taken out of the oven!

Do I have to let the bread cool?

Yes! Make sure the pumpkin bread has cooled completely. Especially if you are frosting it, it has to be completely cool or the frosting will just melt off.

How to Store the Bread

Store in a covered container with a slight openly to let air flow through for up to 5 days. This ensures the bread stays moist without getting soggy. If not eating within 5 days, store in a freezer safe container for up to 1 month.

Related Recipes Perfect for Fall

Slice of pumpkin bread with cream cheese frosting on a platter.
Slice of cheesecake filled pumpkin bread with cream cheese frosting on a platter.

Pumpkin Bread with Cream Cheese Frosting

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 10 slices
This Pumpkin Bread with Cream Cheese Frosting is the perfect seasonal treat. The moist pumpkin bread pairs perfectly with the cream cheese frosting and cheesecake layer. This unique pumpkin bread recipe is easy to make, fluffy and absolutely delicious!
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Ingredients
 

Pumpkin Bread

  • 1/2 cup salted butter, softened
  • 1 cup granulated sugar
  • 2/3 cup pumpkin puree
  • 1 egg, large
  • 1 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice

Cheesecake Filling

  • 8 oz plain cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 1 1/2 tbsp all purpose flour

Buttercream Frosting

  • 4 oz plain cream cheese, softened
  • 4 tbsp salted butter, softened
  • 1 tsp vanilla extract
  • 1 1/2 cups powdered sugar

Equipment

  • 1 loaf pan
  • parchment paper

Instructions
 

  • Preheat the oven to 325 degrees F
  • Line a loaf pan with parchment paper or spray with nonstick
  • Start by making the pumpkin bread batter in a large mixing bowl. Combine the butter and sugar, mix until combined
  • Add in the egg and pumpkin puree
  • Mix until combined
  • Fold in the dry ingredients just until combined
  • Pour about 2/3 of the pumpkin bread batter into the lined or greased loaf pan
  • Now it's time to make the cheesecake filling
  • Combine all of the ingredients together using an electric hand mixer to get the smoothest result
  • Pour the cheesecake filling layer on top of the pumpkin batter
  • Smooth in an even layer
  • Add the remaining pumpkin bread batter and spread evenly until the cheesecake layer is completely covered
  • Bake in the oven for 65-75 minutes. The time will vary depending on the strength of your oven
  • Remove from oven and let cool completely
  • While the bread is cooling, make the cream cheese frosting batter
  • Combine all of the frosting ingredients together in a mixing bowl using an electric hand mixer
  • Store in the fridge until the bread is cooled and ready to be frosted
  • Frost the loaf, slice and enjoy!
Author: Jessica Selensky
Course: Breakfast, Dessert, Snack
Cuisine: American
Keywords: cream cheese frosting, fall baking, fall desserts, healthy pumpkin recipes, pumpkin bread, quick bread

If you try this recipe, please consider leaving a rating and comment at the end of this blog post! It is incredibly helpful to my small business and to your fellow readers.