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Cream Cheese Swirl Pumpkin Bread, a moist and delicious loaf, is the perfect fall treat.
Lady Maria

Irresistible Cream Cheese Swirl Pumpkin Bread

This Cream Cheese Swirl Pumpkin Bread is a moist, flavorful loaf perfect for fall. It features a rich pumpkin bread base swirled with a creamy, sweet cream cheese filling, creating a beautiful marbled effect and a delightful combination of flavors. This bread is guaranteed to become a new family favorite.
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Prep Time 25 minutes
Cook Time 1 hour 3 minutes
Total Time 1 hour 28 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 9x5 inch loaf pan
  • Large bowl
  • medium bowl
  • whisk
  • Electric mixer or hand mixer
  • Measuring cups
  • Measuring spoons
  • Rubber 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 dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. In a medium bowl, beat together the softened cream cheese, ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and creamy.
  6. Pour half of the pumpkin bread batter into the prepared loaf pan.
  7. Dollop half of the cream cheese mixture over the batter.
  8. Gently swirl the cream cheese into the pumpkin batter using a knife or skewer. Don't over-swirl.
  9. Pour the remaining pumpkin bread batter over the cream cheese layer.
  10. Dollop the remaining cream cheese mixture over the top.
  11. Swirl again, creating a beautiful marbled effect.
  12. Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 55 minutes.
  13. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Notes

Make sure your cream cheese and eggs are at room temperature. Don't overmix the batter. Swirl gently to avoid muddying the colors. Use a wooden skewer or toothpick to check for doneness. Allow the bread to cool completely before slicing. Store the bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to a week, or freeze for up to 2 months. Variations: Add chocolate chips, chopped nuts, or dried cranberries to the batter for extra flavor and texture.