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Pumpkin Cream Cheese Bread | Simmer & Sage

Pumpkin Cream Cheese Bread

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Dense and moist with a tangy cream cheese crust, this quick bread is topped with salty toasted pumpkin seeds
Course Breakfast, Dessert
Cuisine American
Keyword bread, breakfast, brunch, quick bread
Prep Time 20 mins
Cook Time 1 hr 10 mins
Total Time 1 hr 30 mins
Servings 1 loaf


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 stick unsalted butter room temperature
  • 2 eggs
  • 1 14 oz. can pumpkin puree
  • 8 oz. cream cheese
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground cloves
  • 1/4 tsp. salt
  • 1 cup pepitas half crushed, half left whole


  • Preheat oven to 350 degrees.
  • In a large bowl, beat the butter and sugar until fluffy. Beat in the eggs and pumpkin puree.
  • In a separate bowl, combine the flour, salt, baking soda and spices.
  • Beat the flour mixture into the wet ingredients. Pour into a prepared loaf pan (coated with nonstick cooking spray or lined with parchment paper).
  • Microwave the cream cheese in 20 second intervals until smooth and looser in consistency. Dot spoonfuls of cream cheese over the batter. Use a knife to swirl the cream cheese through the batter.
  • Sprinkle the top of the bread evenly with pepitas. Bake 1 hour 10 minutes. Cool completely before turning out of the pan.