Go Back

Pumpkin Bread with Cream Cheese Swirl

A moist and flavorful pumpkin bread featuring a tangy cream cheese swirl that is easy to make and perfect for fall cravings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Ingredients
  • 1 3/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves optional but recommended
  • 1 cup pumpkin purée (not pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup neutral oil (canola, vegetable, or light olive oil)
  • 1/3 cup milk (dairy or unsweetened almond)
  • 2 teaspoons vanilla extract
Cream Cheese Swirl
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 tablespoon milk as needed for easy swirling
Optional Toppings
  • 1–2 tablespoons coarse sugar for crunch
  • Pumpkin seeds for texture and looks

Method
 

Preparation
  1. Heat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with a parchment sling for easy removal.
  2. In a large bowl, whisk the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk pumpkin purée, eggs, oil, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir with a spatula until just combined. A few small lumps are fine—overmixing equals tough bread.
  5. In a separate bowl, beat cream cheese, sugar, egg yolk, vanilla, and milk until smooth and pourable.
  6. Add half the pumpkin batter to the pan. Spoon half the cream cheese mixture in dollops. Repeat with remaining batter and swirl with a knife or skewer through the layers in a gentle S pattern.
  7. Sprinkle coarse sugar and/or pumpkin seeds on top, if using.
Baking
  1. Bake for 55–70 minutes, until a toothpick inserted into the pumpkin portion comes out clean or with a few moist crumbs.
  2. Cool in the pan for 15 minutes, then lift out to a rack and cool completely.
  3. Use a serrated knife for clean slices when ready to serve.

Notes

Store covered at room temperature for 1 day, then refrigerate tightly wrapped for up to 5 days. Freezes well for up to 2 months.