Description

This pumpkin bread with cream cheese swirl is a moist, spiced loaf with a rich, tangy cream cheese layer running through the center. It’s a cozy fall bake that’s as beautiful as it is delicious.

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

For the cream cheese swirl:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 egg yolk

1/2 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth.
Stir in flour, baking soda, salt, cinnamon, nutmeg, and ginger until just combined—do not overmix.
In a separate bowl, beat together cream cheese, sugar, egg yolk, and vanilla until smooth.
Pour half the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture on top and gently swirl with a knife.
Add the remaining pumpkin batter and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean (avoid the cream cheese layer).
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room-temperature cream cheese for the smoothest swirl.

Avoid over-swirling so the cream cheese layer stays distinct.

Store leftovers in the fridge due to the cream cheese filling.

Wrap tightly and refrigerate for up to 5 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 55-65 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 22g
Sodium: 210mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg