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Irresistible swirled pumpkin cream cheese bread features a golden-brown crust with a visible creamy cheese swirl, showcasing the deliciousness of this homemade baked treat.
Lady Maria

Irresistible Swirled Pumpkin Cream Cheese Bread

This pumpkin cream cheese swirl bread is a moist, flavorful, and visually stunning loaf perfect for fall. The creamy cream cheese swirl perfectly complements the warm spices of the pumpkin bread, making it a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree not pumpkin pie filling!
  • 4 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Equipment

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

Method
 

  1. Preheat your oven to 350°F (175°C). Place the oven rack in the center position.
  2. Grease and flour a 9x5 inch loaf pan to prevent sticking.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
  4. In a large bowl, whisk together the sugar, oil, eggs, and pumpkin puree until smooth and slightly thickened.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. In a separate small bowl, beat together the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy.
  7. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
  8. Spoon the cream cheese mixture over the pumpkin batter in random dollops.
  9. Pour the remaining pumpkin batter over the cream cheese mixture, covering as much of the cream cheese as possible.
  10. Use a knife or skewer to swirl the cream cheese mixture into the pumpkin batter in a decorative swirling motion.
  11. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  12. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  13. Slice and serve.

Notes

For best results, ensure the cream cheese is fully softened before mixing the swirl. Overmixing the pumpkin batter can result in a tough bread, so mix until just combined. Cool the bread completely before slicing for cleaner cuts. To enhance the flavor, consider adding chopped nuts or chocolate chips to the batter. Store the bread in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a sweeter touch, drizzle with a powdered sugar glaze or maple glaze after cooling.