Go Back
Close-up shot of a delicious Pumpkin Cream Cheese Swirl Bread showing the swirls of cream cheese and pumpkin.
Lady Maria

Amazing Pumpkin Cream Cheese Swirl Bread

This recipe creates a moist and flavorful pumpkin bread with a delicious cream cheese swirl. It's perfect for fall baking and will fill your kitchen with a warm, inviting aroma. Enjoy this autumnal treat for breakfast, brunch, or dessert.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • ¾ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ½ cup granulated sugar for swirl
  • 1 large egg yolk
  • ½ teaspoon vanilla extract for swirl

Equipment

  • 9x5 inch loaf pan
  • Mixing bowls
  • whisk
  • Electric mixer (optional)
  • measuring cups and spoons
  • Spatula
  • Knife or skewer
  • wire rack
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. In a medium bowl, beat the softened cream cheese with the sugar until smooth and creamy.
  6. Beat in the egg yolk and vanilla extract until well combined.
  7. Pour half of the pumpkin bread batter into the prepared loaf pan.
  8. Drop spoonfuls of the cream cheese mixture over the batter.
  9. Pour the remaining pumpkin bread batter over the cream cheese layer.
  10. Use a knife or skewer to swirl the cream cheese mixture into the pumpkin bread batter.
  11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top starts to brown too quickly, tent it with foil.
  12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Make sure your cream cheese is completely softened for a smooth swirl. Don't overmix the batter to avoid a tough bread. Store the bread tightly wrapped at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 2 months. Try adding chocolate chips, nuts, or spices for variations. A maple glaze can also be added for extra flavor.