Cinnamon Streusel Pumpkin Cream Cheese Bread – Easy Fall Recipe

The scent of cinnamon and pumpkin swirling through my kitchen just screams “cozy fall” to me. Picture this: a golden loaf with a silky cream cheese swirl, crowned with crunchy cinnamon streusel. That first bite? Let’s just say it’s the kind of moment that makes you pause and smile. I first put this cinnamon streusel pumpkin cream cheese bread together on a chilly October day when my family begged for something sweet but not overly fussy. I’d been playing around with pumpkin bread recipes for years, searching for that perfect blend of tender crumb, warm spice, and a creamy ribbon running through the middle. What really takes this loaf over the top is the irresistible combination of textures and flavors—crumbly topping, plush pumpkin base, and that dreamy cream cheese swirl.

If you’ve never made a swirled quick bread before, don’t worry! I’ve tested this cinnamon streusel pumpkin cream cheese bread so many times, I could probably bake it with my eyes closed (but, you know, I don’t recommend that). It’s become my go-to for fall brunches, potlucks, and even as a make-ahead breakfast treat. There’s just something about the way the tangy cream cheese cuts through the sweet, spiced pumpkin that keeps everyone coming back for another slice. Plus, this recipe is way simpler than it looks—no mixer required, and you probably have most of the ingredients in your pantry already. Whether you’re an experienced baker or just starting out, this is the kind of recipe that makes you feel like a kitchen rockstar. So, grab your can of pumpkin and let’s bake up some autumn magic!

Why You’ll Love This Recipe

• Quick & Easy: This cinnamon streusel pumpkin cream cheese bread comes together in under 20 minutes of prep—no fancy gadgets needed. Just a couple of bowls and a whisk!
• Simple Ingredients: Everything you need is probably already in your kitchen—pumpkin puree, cream cheese, cinnamon, eggs, and pantry staples.
• Perfect for Fall Gatherings: This loaf is a showstopper for brunch, bake sales, or holiday mornings. The aroma alone is enough to make your home feel extra inviting.
• Crowd-Pleaser: Whenever I bring this cinnamon streusel pumpkin cream cheese bread to a party, it disappears in minutes. Even the “not-so-sure-about-pumpkin” folks can’t resist that creamy swirl!
• Unbelievably Delicious: The combination of moist pumpkin bread, tangy cream cheese, and crunchy cinnamon streusel is next-level comfort food. Every bite is a little celebration.

What truly sets this recipe apart? The magic is in the swirl! While most pumpkin breads stick to the basics, this loaf features a cream cheese filling that bakes into a luscious ribbon through the center. I’ve also dialed in the spice blend—just enough cinnamon, nutmeg, and ginger to feel warm and fragrant but never overwhelming.

Honestly, this cinnamon streusel pumpkin cream cheese bread is more than just a recipe—it’s a fall tradition in my house. It’s the treat I make when I want to spoil my family, impress brunch guests, or sneak a slice with my morning coffee. The texture is tender yet sturdy enough for slicing, and the flavors mellow and deepen after a day (if it lasts that long!). Trust me, after one bite, you’ll understand why this bread is on repeat all season long.

What Ingredients You Will Need

This cinnamon streusel pumpkin cream cheese bread uses simple, wholesome ingredients to create a seriously memorable loaf. I love that most of these are pantry staples, making it a recipe you can throw together without a special trip to the store. Here’s what you’ll need:

• For the Pumpkin Bread:
  • All-purpose flour (for structure; you can sub half whole wheat for a heartier loaf)
  • Granulated sugar (for sweetness; brown sugar adds a touch of caramel flavor if you want to experiment!)
  • Pumpkin puree (not pumpkin pie filling—just pure pumpkin for best texture and color)
  • Vegetable oil (or melted coconut oil for a subtle coconut note)
  • Large eggs (room temperature blends best)
  • Vanilla extract (for warmth and balance)
  • Baking powder and baking soda (helps the loaf rise perfectly)
  • Cinnamon, nutmeg, and ground ginger (classic pumpkin spice; feel free to add a pinch of cloves for more warmth)
  • Salt (just a touch to round out the flavors)
• For the Cream Cheese Swirl:
  • Cream cheese, softened (full-fat for the creamiest swirl, but low-fat works too)
  • Granulated sugar (to sweeten the filling just enough)
  • Egg yolk (makes the swirl extra rich and smooth)
  • Vanilla extract (adds that classic cheesecake flavor)
• For the Cinnamon Streusel:
  • All-purpose flour
  • Brown sugar (I prefer dark brown sugar for deeper flavor, but light brown works)
  • Ground cinnamon
  • Cold unsalted butter, cut into cubes (helps create those irresistible cinnamon-sugar crumbles)
  • Pecans or walnuts (optional, but so good for crunch!)

If you need substitutions, here are a few that work well:

• Swap gluten-free all-purpose flour for regular to make it gluten-free (I’ve had good luck with Bob’s Red Mill 1-to-1 blend).
• Use coconut sugar or a lower-glycemic sweetener if you want to cut down on refined sugar.
• Dairy-free? Substitute vegan cream cheese and plant-based butter for the swirl and streusel.
• No nuts? Just leave them out—the bread is wonderful with or without.

Pro-tip: I like to use Libby’s pumpkin puree for its consistent texture and color, but any pure pumpkin will do. And if you’re baking in the heart of autumn, sometimes I add a handful of chopped apples to the batter for an extra-fruity twist!

Equipment Needed

Here’s what you’ll need to whip up your cinnamon streusel pumpkin cream cheese bread:

• 9×5-inch loaf pan (a standard metal or glass loaf pan works perfectly—I’ve even used ceramic in a pinch)
• Mixing bowls (you’ll want at least two—one for dry, one for wet, and a small one for the streusel)
• Whisk and spatula (a sturdy rubber spatula is my favorite for folding everything together)
• Hand mixer or sturdy fork (for the cream cheese filling; if your cream cheese is really soft, a fork does the job)
• Measuring cups and spoons (accuracy matters!)
• Cooling rack (helps prevent soggy bottoms)

If you don’t have a loaf pan, you can use an 8×8-inch square pan for a “sliceable bar” vibe—just watch the bake time. I’ve also baked mini loaves for gifting. When it comes to cleaning, I always grease my loaf pan well and line it with a parchment sling for easy removal (trust me, it makes life so much easier!). If you’re on a budget, dollar-store pans do the trick, but investing in a heavy-duty loaf pan will give you more even results in the long run.

Preparation Method

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving some overhang for easy lifting later.
2. Mix the Streusel: In a small bowl, combine 1/3 cup (42g) all-purpose flour, 1/3 cup (67g) brown sugar, 1 teaspoon ground cinnamon, and a pinch of salt. Add 3 tablespoons (42g) cold unsalted butter, cut into cubes. Using your fingers or a pastry cutter, work the butter into the flour mixture until you have small, crumbly bits. Stir in 1/4 cup (30g) chopped pecans or walnuts if using. Pop the bowl in the fridge while you prep the rest—this keeps the streusel crumbly.
3. Make the Cream Cheese Swirl: In a medium bowl, beat together 8 ounces (226g) softened cream cheese, 1/4 cup (50g) granulated sugar, 1 egg yolk, and 1/2 teaspoon vanilla extract until smooth. Set aside. If your cream cheese is lumpy, keep mixing—it’ll smooth out (a few small lumps won’t hurt the final loaf, though).
4. Mix the Pumpkin Batter: In a large bowl, whisk together 1 3/4 cups (220g) all-purpose flour, 1 cup (200g) granulated sugar, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground ginger, and 1/2 teaspoon salt.
5. In a separate bowl, whisk 1 cup (245g) pumpkin puree, 1/2 cup (120ml) vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well blended. Pour the wet mixture into the dry and gently fold together with a spatula until just combined. Don’t overmix—some streaks of flour are okay (overmixing can make the bread tough).
6. Assemble the Loaf: Pour about half the pumpkin batter into your prepared loaf pan and smooth the top. Dollop all the cream cheese mixture on top and gently spread it out, avoiding the edges. Top with the remaining pumpkin batter and smooth again. Swirl gently with a butter knife, making a few figure-eights—but don’t overdo it or the swirl will disappear.
7. Add the Streusel: Sprinkle the cinnamon streusel evenly over the top. Don’t press down—just let it sit like a crumbly crown.
8. Bake: Bake for 55–65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine, but no wet batter). If the loaf starts browning too quickly, loosely tent with foil for the last 15 minutes.
9. Cool: Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a rack. Cool completely before slicing (I know, waiting is hard, but it helps the swirl set and slices look prettier!).
10. Slice & Enjoy: Use a serrated knife for clean slices. Serve at room temperature or slightly warmed.

Tip: If your cream cheese swirl sinks or the loaf cracks, don’t worry—it’ll still taste amazing! Sometimes the swirl sinks a bit because of the density difference, but it’s all part of the homemade charm. Trust me, nobody complains. For extra efficiency, prep your streusel and swirl while your oven heats up—you’ll be amazed how fast it comes together.

Cooking Tips & Techniques

After baking this cinnamon streusel pumpkin cream cheese bread more times than I can count, I’ve picked up a few tricks (and learned from a couple mishaps):

• Room Temperature Ingredients: Bringing your cream cheese and eggs to room temperature ensures a smoother swirl and better mixing. Cold ingredients can make the cream cheese lumpy and the bread dense.
• Don’t Overmix: Once you add the wet to the dry ingredients, stir gently. Overmixing can make the bread tough instead of tender.
• Test for Doneness: A toothpick should come out with a few moist crumbs. If you see wet batter, bake a few minutes longer. Every oven is different—I learned this the hard way when my first loaf came out gooey in the middle!
• Streusel Success: Keep the streusel cold until right before adding. Cold butter creates those lovely, crisp crumbles. If it melts, you’ll get a flat, sugary crust instead (still tasty, but less dramatic).
• Swirl Gently: Less is more with the swirling. It’s tempting to really mix things up, but a few gentle figure-eights give the prettiest effect.
• Batch Baking: If you’re making more than one loaf (highly recommended for gifting!), stagger your pans in the oven for even baking. I made the mistake of crowding my oven once and ended up with lopsided loaves. Lesson learned!
• Cooling is Key: Don’t rush the cooling step. Slicing too soon means a messy swirl and crumbly bread. Give it at least an hour to set up properly.

And if you ever forget to line your pan, just run a butter knife gently around the edges before turning it out. I’ve been there—no shame!

Variations & Adaptations

This cinnamon streusel pumpkin cream cheese bread is super flexible—here are some of my favorite ways to switch it up:

• Gluten-Free: Use a cup-for-cup gluten-free flour blend in place of all-purpose. I’ve tried Bob’s Red Mill and King Arthur’s with great results. The loaf stays moist and flavorful.
• Dairy-Free: Substitute vegan cream cheese and non-dairy butter (like Miyoko’s or Earth Balance) in the swirl and streusel. Use plant-based milk in the batter if you want an extra tender crumb.
• Chocolate Chip Pumpkin Bread: Fold 1/2 cup (90g) mini chocolate chips into the pumpkin batter before assembling. The chocolate and pumpkin combo is always a hit, especially with kids.
• Spiced Nut Streusel: Add a pinch of cardamom or ginger to the streusel and swap in chopped toasted hazelnuts or almonds.
• Mini Loaves or Muffins: Divide the batter among mini loaf pans or muffin tins for individual treats. Bake time will be shorter (about 25–30 minutes for muffins).
• Egg-Free: Use a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes) in the pumpkin batter. The swirl is best with a real egg yolk, but you can try a vegan egg replacer.

Personally, I love making this bread with a swirl of apple butter along with the cream cheese for an extra autumnal vibe. Customizing the loaf is half the fun—feel free to get creative and make it your own!

Serving & Storage Suggestions

I love serving cinnamon streusel pumpkin cream cheese bread slightly warm, with a mug of chai or coffee. It’s gorgeous on a brunch board—slice thickly and arrange with fresh fruit, yogurt, and maybe some extra cinnamon butter. Honestly, it’s perfect just on its own for breakfast, snack, or dessert.

For storage:

• Once cooled, wrap the loaf tightly in plastic wrap or foil. It keeps well at room temperature for up to 2 days.
• For longer storage, refrigerate for up to 5 days. The cream cheese swirl stays fresh and the flavors continue to blend beautifully.
• To freeze, wrap individual slices in parchment and then plastic wrap. Place in a zip-top bag and freeze for up to 2 months. Thaw overnight in the fridge or reheat gently in the microwave.
• To reheat, pop a slice in the toaster oven or microwave for 10–15 seconds. The cream cheese gets wonderfully gooey again!

Flavor tip: The bread actually tastes even better on day two, once the spices have settled and the crumb firms up a bit. I sometimes make it a day ahead for this reason—it’s a sneaky way to stress less before a brunch gathering.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting in each slice (based on 10 servings):

• Calories: ~260
• Protein: 4g
• Fat: 13g
• Carbohydrates: 32g
• Sugar: 17g
• Fiber: 2g

Pumpkin is loaded with vitamin A, fiber, and antioxidants. The cream cheese swirl adds a touch of calcium and protein. If you opt for whole wheat flour or add nuts, you’ll bump up the nutrition even more. This bread is naturally nut-free (unless you add them to the streusel) and can be made gluten-free or dairy-free with easy swaps. As always, check labels if you have food allergies—store-bought pumpkin and cream cheese can vary.

From a wellness perspective, I love that this loaf satisfies sweet cravings while sneaking in a veggie (pumpkin counts, right?). It’s a little indulgent, but totally worth it for a fall treat that makes everyone happy.

Conclusion

There’s just something magical about the cozy flavors of cinnamon, pumpkin, and cream cheese all swirled together in one dreamy loaf. This cinnamon streusel pumpkin cream cheese bread is the kind of recipe you’ll come back to every fall—it’s easy, forgiving, and always a hit. I love how versatile it is, and how it brings a little extra comfort to busy mornings or festive gatherings.

Don’t be shy to make it your own—try different spices, swap the nuts, or tweak the swirl to your taste. I hope you enjoy this recipe as much as my family does (seriously, it never lasts more than a day or two around here). If you give it a try, let me know how it goes! Drop a comment below, share your photos, or tell me your favorite twist. Happy baking, and may your kitchen smell amazing!

FAQs

How do I prevent the cream cheese swirl from sinking?

Try to keep your cream cheese layer centered and avoid swirling too deeply. The density difference means it might sink a bit, but it’ll still taste great!

Can I make this cinnamon streusel pumpkin cream cheese bread gluten-free?

Yes! Use a cup-for-cup gluten-free flour blend. No other changes needed—just keep an eye on the bake time, as gluten-free loaves can cook a few minutes faster.

Does this bread need to be refrigerated?

It’s fine at room temperature for up to 2 days. For longer storage, refrigerate due to the cream cheese swirl. Just bring to room temp before serving for the best texture.

Can I use homemade pumpkin puree?

Absolutely! Just be sure it’s thick and not watery—drain off any extra moisture before using to avoid a soggy loaf.

What if I don’t have brown sugar for the streusel?

No problem! You can substitute granulated sugar, though the flavor will be a bit lighter. Add a teaspoon of molasses if you want a deeper, more caramel-like taste.

Print