slices of pumpkin bread with cream cheese filling on a baking tray next to gourds

Fall just isn’t fall without a warm loaf of homemade pumpkin bread, straight from the oven! The best part is that homemade pumpkin bread with cream cheese filling takes just minutes to whip up–and this recipe is no exception.

tray of sliced bread with pumpkins next to it

This loaf has a crisp lid, plenty of pumpkin, and a handful of the most perfect fall spices like cinnamon, nutmeg, cloves, and allspice (trust me–you don’t want to skip any of these). It also has a creamy cream cheese swirl in the middle, and the bread is tender and moist!

pumpkin bread batter

Whisk up the pumpkin bread batter in one bowl, then mix up the quick cream cheese filling in another bowl. Layer them in your loaf pan, and then comes the hardest part–waiting for it to bake!

loaf pan with batter for pumpkin bread

Once it’s out of the oven, promise me you’ll enjoy this bread while it’s nice and warm, with a hot mug of coffee, and a generous slather of melty salted butter. Trust me, you won’t be sorry. sliced loaf of pumpkin bread with cream cheese swirl

Scroll to get the full recipe! Happy fall and happy baking!

Did you try this recipe? Show us on Instagram @Lulus using #lovelulus and shop fall essentials to wear all pumpkin season!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.

  • PREP TIME: 90-94 MINS
  • SERVES: 8
  • Fall Recipes
  • Pumpkin Bread Easy

Ingredients

For the pumpkin bread:

  • ¾ cup vegetable oil
  • ½ cup white sugar
  • ½ cup brown sugar, packed
  • ¾ c + 2 Tbsp pumpkin (half a standard size can)
  • 1/2 tsp vanilla extract
  • 2 large eggs
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground ginger
  • 1 1/4 tsp cinnamon
  • 3/4 tsp nutmeg
  • ½ tsp ground cloves
  • ¼ tsp allspice

For the cream cheese layer:

  • 4 ounces cream cheese, softened
  • 3 Tbsp Sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 2 Tbsp all-purpose flour

Directions

Prep:

Line a loaf pan with parchment paper and spray any exposed parts with nonstick spray. Preheat oven to 350 degrees F.

Make the bread:

  • Whisk together the oil, sugars, and pumpkin.
  • Whisk in the eggs and vanilla.
  • Stir in the dry ingredients until everything is combined, scraping the sides of the bowl to get everything mixed in.

Make the cream cheese filling:

In a medium bowl, cream the softened cream cheese and then mix in the sugar, vanilla, egg, and flour.

Bake:

  • Pour half the pumpkin batter into the prepared pan.
  • Spoon the cream cheese filling evenly over this, and then spoon the remaining pumpkin batter evenly over the cream cheese layer.
  • Bake for 65 to 69 minutes. A toothpick inserted into the center will have a few moist crumbs or will come out clean.
  • Serve and store: Enjoy warm! Store leftovers in an airtight container at room temp for a few days.