Pumpkin Cream Cheese Bread that’s easy to make and less than 200 calories per serving? Yes please! This is a classic pumpkin bread recipe made better with a wonderful swirl of cheesecake filling throughout. It will become a new fall favorite! This recipe yields two loaves of delicious bread at 8 slices per loaf. Enjoy its swirly, creamy goodness! Is it calling your name yet?
Cream cheese and pumpkin seem to be a match made in delicious heaven. If you love the combination as much as I do, then you will also adore my pumpkin donuts with their light cream cheese glaze.
Pumpkin Cream Cheese Bread
If you are like me, the first hint of a cool breeze says it’s time for all things pumpkin spice. This is without a doubt one of the BEST pumpkin bread recipes I have ever made! This pumpkin cream cheese bread tastes like it has cheesecake baked right in the middle. You’ll definitely want a second slice, and I’ve given healthy swaps along the way to reduce the number of calories and fat grams so you won’t feel bad about it either!
All of the nutrition info for this recipe was calculated using lightened-up substitutions, however, feel free to adjust the recipe based on your personal preferences.
Can I freeze this moist pumpkin bread recipe?
Yes! One of my favorite things about this bread is how perfect it is to make in large batches and freeze for later. Since this recipe actually makes two loaves, you may benefit by freezing one of them anyway if you don’t have a large family or group who will finish it within a few days.
The bread will stay good for 2-3 days when stored in an airtight container on the counter, 5-7 days when refrigerated, and up to 4 months when frozen.
To freeze this bread, first allow it to cool completely and then wrap it in plastic wrap and place inside a freezer storage bag that has been dated and labeled. If you would rather have single servings to grab from the freezer, just slice the loaf once cooled and wrap each individual slice in plastic wrap before adding them to the freezer bag.
Can I turn this into pumpkin cream cheese muffins?
I love that this recipe aims to please and is also versatile enough to make into single-serve muffins. It’s a bit simpler to pour the batter into a loaf pan, but if you are serving to multiple guests, muffins are definitely easier to share. Just follow the same general directions of pouring half the batter into muffin cups, then place a spoon of the cream cheese mixture on top of each muffin. Cap with a bit more of the pumpkin mixture and use a toothpick to swirl.
Want another fall flavored muffin for your menu? Make my 4 ingredient pumpkin spice muffins for a simple addition to your breakfast treat menu.
Can I Omit the Cream Cheese Filling?
I’m not sure why you’d want to miss out on the cheesecake filling, but you’re welcome to omit it if desired. This delicious bread can stand on its own!
Tips for Making the Best Pumpkin Bread
Make sure you’re using pumpkin puree and NOT pumpkin pie filling for this recipe. Pumpkin pie filling is sweetened and spiced and will jumble the flavor and texture of this bread.
Also note that you need to use brick-style cream cheese and not the kind that comes in a tub. Cream cheese in a tub is often moister than brick-style cream cheese, which can turn the filling into a runny mess. No one has time for that!
Finally, feel free to add more or less spices to this pumpkin bread to taste. I like my pumpkin bread to be well flavored, but I know not everyone likes cinnamon as much as I do.
Ingredients for pumpkin bread with cream cheese filling
- Pumpkin puree
- Unsweetened applesauce
- Spice cake mix or yellow cake mix
- Brown sugar
- Baking soda
- Pumpkin Pie Spice
- Low-fat or regular cream cheese
- Sugar, stevia, or agave nectar
- White flour or whole wheat flour
- Sour Cream or reduced-fat sour cream
How to make pumpkin cream cheese bread
Start by gathering and measuring all your ingredients. Having everything ready makes it much easier to manage as you follow the steps. You will also want to prepare your loaf pans with nonstick spray and preheat your oven as directed.
You will need two bowls, as the batter and the cream cheese filling are made separately. While you are mixing the batter, make sure your cream cheese is on the counter to soften. This makes it easier to blend for a smooth mixture. I like to leave mine out for about 20 minutes so it’s nice and soft.
Combine the ingredients for your pumpkin bread and mix with a hand or stand mixer until smooth. Then pour half of the batter into each prepared loaf pan. Next, you will mix together the cream cheese filling and pour half of it on top of the pumpkin batter in each loaf pan as well.
Use a knife or toothpick to swirl the mixture into the pumpkin bread batter and then bake as directed.
Want a more traditional pumpkin dessert? Make my Healthy Pumpkin Pie Recipe!
Other Pumpkin Recipes You Might Like:
- Light and Easy: Pumpkin Cheesecake Dip
- Light and Easy: Pumpkin Chocolate Brownies with Two Ingredients
- Lightened Up Pumpkin Pie
- Easy To Make Pumpkin Cheesecake
Pumpkin Cream Cheese Bread
- Hand Mixer
- Loaf Pans
Pumpkin Bread Batter
- 1 1/2 cups pumpkin puree
- 1/2 cup unsweetened applesauce
- 1 egg
- 3 egg whites
- 1 box spice cake mix or yellow cake mix dry mix only
- 3 tbsp brown sugar dark
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice ground
- 1/2 tsp nutmeg ground
Cream Cheese Filling
- 8 oz 1/3 less fat cream cheese or regular cream cheese
- 1/3 cup sugar or (substitute with 3 tbsp agave nectar, stevia, or sweetener of choice)
- 1 tbsp white flour or (substitute with whole wheat flour)
- 1 egg
- 1/4 cup sour cream or reduced-fat sour cream
- 1 tsp vanilla extract
- Preheat oven to 350ºF.
Pumpkin Bread Batter Directions
- With an electric mixer, beat the pumpkin, applesauce, egg, and egg whites on medium speed until smooth. In a separate bowl, combine the dry cake mix, sugar, baking soda, cinnamon, pumpkin pie spice, and nutmeg. Slowly mix the dry mixture into the pumpkin mixture.
Cream Cheese Filling Directions
- Beat the cream cheese, sugar (or agave, stevia, other sweeteners), flour, egg whites, sour cream, and vanilla until creamy and smooth.
How to prepare for the oven
- Lightly grease two 9-inch loaf pans. Divide half of the cake batter between the two pans. Pour half of the cream filling in one pan and the other half in the second pan and smooth with the back of a spoon.
- Using a knife, swirl the filling around the pan.
- Bake until a toothpick inserted comes out clean, about 35-40 minutes. Don’t over-bake or your bread will be dry on the edges. Cool and remove from pans. Cut each loaf into 8 slices. Store in the refrigerator in an airtight container.
Calories from fat: 12
Saturated Fat: 1g