Autumn and pumpkin go hand-in-hand, and there’s nothing more comforting than the warm aroma of pumpkin bread baking in the oven. This Pumpkin Bread with Cream Cheese Swirl takes the classic pumpkin bread to the next level. The rich, spiced pumpkin batter is complemented by a luscious cream cheese swirl that adds a tangy sweetness and a moist texture to every bite. Each slice is soft, flavorful, and perfectly balanced, making it an irresistible treat for breakfast, brunch, or dessert.
What makes this recipe particularly special is the combination of the pumpkin’s natural sweetness with the silky cream cheese filling. It’s visually stunning, too—the swirl pattern creates a beautiful marbled effect that makes every loaf look bakery-worthy.
Why I Love This Recipe
I adore this recipe because it’s both indulgent and comforting. The pumpkin gives the bread a tender, moist texture, while the cream cheese swirl adds a creamy richness that elevates it beyond ordinary quick bread. Every slice feels like a cozy hug during chilly mornings or an afternoon pick-me-up with a cup of coffee. Plus, it’s a recipe that’s incredibly forgiving—perfect for both beginner and experienced bakers.
Why It’s a Must-Try
- Perfect for Fall & Holiday Gatherings: Its warm spices and pumpkin flavor scream autumn.
- Moist & Flavorful: The cream cheese swirl ensures the bread never dries out.
- Beautiful Presentation: Makes a stunning addition to any dessert table.
- Versatile: Great for breakfast, snacks, or dessert.
- Simple to Make: Doesn’t require complicated techniques, yet delivers a professional look.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 60–70 minutes
- Total Time: 1 hour 20–30 minutes
- Servings: 10–12 slices
- Calories per Serving: ~310 kcal
- Course: Breakfast, Snack, or Dessert
- Cuisine: American
Ingredients
For the Pumpkin Bread
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup (60ml) milk
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Quick Directions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Beat cream cheese, sugar, egg, and vanilla until smooth; set aside.
- In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
- In another bowl, cream butter and sugar, then add eggs, pumpkin, milk, and vanilla.
- Mix wet and dry ingredients until combined.
- Pour half the batter into the loaf pan, layer cream cheese filling, then top with remaining batter.
- Swirl with a knife, bake 60–70 minutes, cool, and slice.
Step-by-Step Preparation Method
Step 1: Prepare the Pan and Oven
- Preheat the oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
Step 2: Make the Cream Cheese Filling
- In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Set aside.
Step 3: Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
Step 4: Mix Wet Ingredients
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time.
- Stir in pumpkin puree, milk, and vanilla extract until fully combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
Step 6: Assemble the Bread
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spoon the cream cheese mixture over the batter evenly.
- Pour the remaining pumpkin batter on top.
- Use a knife to gently swirl the cream cheese through the pumpkin batter for a marbled effect.
Step 7: Bake
- Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean (some cream cheese may stick to the toothpick—that’s okay).
- Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
How to Serve
- Slice and serve as is for a sweet breakfast or snack.
- Add a drizzle of maple glaze or powdered sugar for extra elegance.
- Pair with coffee, tea, or a warm latte for a perfect cozy treat.
Recipe Tips
- Room Temperature Ingredients: Make sure butter, eggs, and cream cheese are at room temperature for smoother mixing.
- Don’t Overmix: Overmixing the batter can make the bread dense. Mix until just combined.
- Check for Doneness: Toothpick may come out with tiny cream cheese crumbs, which is normal.
- Spices: Adjust cinnamon, nutmeg, and ginger to taste for more warmth or subtle flavor.
Variations
- Chocolate Chip Pumpkin Bread: Fold 1/2 cup semi-sweet chocolate chips into the batter before baking.
- Nutty Delight: Add 1/2 cup chopped walnuts or pecans for crunch.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Vegan Version: Use dairy-free cream cheese, plant-based milk, and flax eggs.
- Maple Cream Cheese Swirl: Replace sugar in the cream cheese mixture with 2 tablespoons maple syrup for a rich fall flavor.
Freezing and Storage
- Storage: Keep covered at room temperature for 2–3 days, or in the fridge for up to 5 days.
- Freezing: Wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
Special Equipment Needed
- 9×5-inch loaf pan
- Mixing bowls
- Electric mixer or hand whisk
- Rubber spatula
- Knife for swirling
Conclusion
This Pumpkin Bread with Cream Cheese Swirl is a true fall classic that combines moist, spiced pumpkin bread with a luxurious cream cheese swirl. It’s easy enough for everyday baking, yet impressive enough for special occasions. Every slice delivers a perfect balance of flavors and textures, making it irresistible to anyone who tries it. Whether you enjoy it as a morning treat, an afternoon snack, or a dessert, this bread is guaranteed to become a seasonal favorite.
Pumpkin Bread with Cream Cheese Swirl
Description
Autumn and pumpkin go hand-in-hand, and there’s nothing more comforting than the warm aroma of pumpkin bread baking in the oven. This Pumpkin Bread with Cream Cheese Swirl takes the classic pumpkin bread to the next level.
Ingredients
For the Pumpkin Bread
For the Cream Cheese Swirl
Instructions
-
Step 1: Prepare the Pan and Oven : Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper for easy removal.
-
Step 2: Make the Cream Cheese Filling : In a medium bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Set aside.
-
Step 3: Mix Dry Ingredients : In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
-
Step 4: Mix Wet Ingredients : In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs, one at a time. Stir in pumpkin puree, milk, and vanilla extract until fully combined.
-
Step 5: Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
-
Step 6: Assemble the Bread : Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter evenly. Pour the remaining pumpkin batter on top. Use a knife to gently swirl the cream cheese through the pumpkin batter for a marbled effect.
-
Step 7: Bake : Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean (some cream cheese may stick to the toothpick—that’s okay). Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
