Name: Pumpkin Bread with Cream Cheese Swirl Recipe
Prep time: 15 min
Cook time: PT-488385H39M30S
Total time: PT-488385H39M30S
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1 1/2 cups all-purpose flour; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1/2 cup vegetable oil (or melted butter); 2 large eggs; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1 teaspoon vanilla extract; 8 oz cream cheese, softened; 1/4 cup granulated sugar; 1 egg yolk; 1/2 teaspoon vanilla extract

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This pumpkin bread with cream cheese swirl is one of those bakes I crave when the air turns crisp and cozy. It’s soft, moist, and packed with warm fall spices, but what really sets it apart is the sweet, tangy cream cheese layer swirled right through the middle. Every slice feels like a special treat—and it’s surprisingly easy to make.

Pumpkin Bread with Cream Cheese Swirl Recipe

Why You’ll Love This Recipe

I love this pumpkin bread because it brings all the classic fall flavors with an extra creamy twist. The swirl of cream cheese not only adds flavor but also a beautiful contrast in texture and color. It’s great for breakfast, dessert, or as an afternoon pick-me-up. Plus, it keeps well and tastes even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin bread:

Pumpkin puree
All-purpose flour
Brown sugar
Granulated sugar
Vegetable oil (or melted butter)
Eggs
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Vanilla extract

For the cream cheese swirl:

Cream cheese (softened)
Granulated sugar
Egg yolk
Vanilla extract

directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, I whisk together pumpkin puree, sugars, oil, eggs, and vanilla.
I stir in the flour, baking soda, salt, and spices until just combined.
In a separate bowl, I mix the cream cheese, sugar, egg yolk, and vanilla until smooth.
I pour half the pumpkin batter into the loaf pan, then spoon the cream cheese mixture on top and gently swirl it with a knife.
I add the remaining pumpkin batter and smooth the top.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean (avoiding the cream cheese line).
I let the bread cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which I usually cut into 10 slices. It takes about 15 minutes to prep and 55–65 minutes to bake.

Variations

Sometimes I like to add chopped pecans or walnuts for a little crunch. If I want an extra sweet touch, I drizzle a simple vanilla glaze over the cooled loaf. I’ve also used maple extract in the cream cheese swirl for a seasonal twist.

storage/reheating

I store the bread in an airtight container in the fridge for up to 5 days since it contains cream cheese. It tastes great cold, but I sometimes microwave a slice for 10–15 seconds to warm it up just a bit.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I use fresh pumpkin puree as long as it’s thick and not watery. It should be similar in texture to canned pumpkin.

Can I freeze pumpkin bread with cream cheese?

Absolutely. I wrap individual slices or the whole loaf tightly and freeze for up to 2 months. I thaw it overnight in the fridge before serving.

Why did my cream cheese sink to the bottom?

If the swirl is too heavy or not swirled properly, it might sink. I try to layer it gently and give it a light swirl into the batter.

Can I make this recipe into muffins?

Yes, I divide the batter into muffin tins, swirl in the cream cheese, and bake at 350°F for 20–25 minutes.

How do I know when the bread is done?

I insert a toothpick away from the cream cheese area; if it comes out clean or with a few moist crumbs, it’s ready.

Conclusion

Pumpkin bread with cream cheese swirl is one of my favorite ways to enjoy fall baking. It’s easy, beautiful, and full of cozy flavor with that dreamy swirl of cream cheese in every bite. Whether I serve it at brunch or enjoy it with coffee, it never lasts long in my kitchen.