Pumpkin Bread with Cream Cheese – Easy Fall Dessert Recipe You’ll Brag About All Season

Skip the overpriced cafe loaf. This pumpkin bread is plush, swirled with a tangy cream cheese ribbon, and makes your kitchen smell like a cozy candle went pro. It’s the kind of fall dessert that gets people to “just swing by” your house around snack time.

The batter is foolproof, the texture is bakery-soft, and the flavor? Spiced, pumpkin-y, and ridiculously craveable. Make one loaf for the week… or two, because one will mysteriously vanish.

What Makes This Recipe So Good

Ultra-moist crumb without being dense, thanks to pumpkin puree and just the right oil-to-flour ratio.

No cardboard here.

Built-in frosting from the cream cheese swirl. It’s like cheesecake met pumpkin bread and said, “Let’s become a power couple.”

One-bowl batter (plus a quick swirl mix), minimal mess, maximum pay-off. Weeknight-friendly.

Big flavor from warm spices—cinnamon, nutmeg, ginger, and cloves.

Your house will smell like fall bragging.

Freezer-friendly and great for gifting. It slices clean, toasts well, and holds up like a champ.

Shopping List – Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 1/2 cup (120ml) neutral oil (canola, vegetable, or light olive oil)
• 1/4 cup (60ml) milk (dairy or unsweetened almond)
• 2 teaspoons vanilla extract

Cream Cheese Swirl

• 8 oz (226g) cream cheese, softened
• 1/3 cup (65g) granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional add-ins (pick 1): 1/2 cup chocolate chips, 1/2 cup chopped pecans or walnuts, or 1/2 cup dried cranberries.

Cooking Instructions

1. Prep your gear. Preheat the oven to 350°F (175°C).

   Line a 9×5-inch loaf pan with parchment and lightly grease the sides.

2. Make the cream cheese swirl. In a bowl, beat cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until smooth and creamy. Set aside.
3. Mix dry ingredients.

   In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves until combined.

4. Mix wet ingredients. In another bowl (or a big measuring cup), whisk pumpkin puree, eggs, oil, milk, vanilla until smooth.
5. Combine. Pour wet into dry and stir with a spatula until just combined. Don’t overmix.

   Fold in optional add-ins if using.

6. Layer the batter. Spread half the pumpkin batter into the pan. Dollop the cream cheese mixture over it.

   Top with the remaining batter and smooth the surface.

7. Swirl. Use a butter knife to gently swirl the layers in a few figure-eights. Don’t overdo it or you’ll lose the ribbon effect.
8. Bake.

   Place on the center rack and bake for 55–70 minutes, until a toothpick comes out with a few moist crumbs (avoid the cream cheese pocket when testing).

9. Cool. Let it cool in the pan for 15 minutes, then lift out using parchment and cool fully on a rack. The cream cheese needs time to set—worth the wait.
10. Slice and serve.

    For cleaner slices, chill for 30 minutes before cutting. Flex on social with a crumb shot, obviously.

Preservation Guide

• Room temp: Store tightly wrapped for up to 2 days. Because of the cream cheese, cooler is better.
• Refrigerator: Wrap well or use an airtight container; lasts 5–6 days.

  Bring to room temp before serving for best texture.

• Freezer: Slice, wrap each piece in plastic, then in a freezer bag. Keeps 2–3 months. Thaw overnight in the fridge or reheat gently at 300°F for 8–10 minutes.
• To re-crisp: Lightly toast slices in a toaster oven; the edges get caramel-kissed and the cream cheese warms up.

  Chef’s kiss.

Health Benefits

• Pumpkin power: Rich in beta-carotene (vitamin A), which supports eye health and immunity. Fall glow-up, anyone?
• Spice cabinet perks: Cinnamon and ginger bring antioxidants and may support healthy blood sugar, IMO a nice bonus for a dessert.
• Protein and calcium: Cream cheese adds a little protein and calcium. Not a gym shake, but we’ll take it.
• Swap-friendly: Use part whole-wheat pastry flour and reduce sugar slightly for a less-sweet loaf without losing texture.

What Not to Do

• Don’t use pumpkin pie filling.

  It’s pre-sweetened and spiced; your loaf will be too sweet and oddly flavored.

• Don’t overmix the batter. That’s how you get rubbery bread. Stir until you don’t see dry flour—then stop.
• Don’t skip parchment.

  The cream cheese swirl can stick like it pays rent in your pan.

• Don’t slice hot. The swirl needs time to set or it’ll smear like a crime scene. Let it cool.
• Don’t underbake.

  Check multiple spots. The cream cheese pocket can trick you into thinking it’s raw.

Different Ways to Make This

• Streusel top: Mix 2 tbsp butter, 1/3 cup brown sugar, 1/2 cup flour, pinch salt, 1/2 tsp cinnamon. Crumble on top before baking for a bakery-style crunch.
• Chocolate chip swirl: Fold 1/2 cup mini chips into the cream cheese mixture.

  It’s like pumpkin cheesecake meets cookies.

• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Check doneness at 60 minutes; may need an extra 5–10.
• Dairy-free: Swap cream cheese for a dairy-free cream cheese and milk for almond or oat milk. Choose a neutral brand for clean flavor.
• Muffin format: Line a muffin tin, fill 2/3 with batter, add a spoon of cream cheese mix, top with a little more batter.

  Bake 20–24 minutes.

• Maple twist: Replace 1/4 cup granulated sugar with pure maple syrup and reduce milk by 1 tablespoon. Adds a subtle maple vibe.

FAQ

Can I use homemade pumpkin puree?

Yes, but make sure it’s thick and not watery. If it’s loose, strain it in a fine sieve or cheesecloth for 30 minutes so your loaf doesn’t turn mushy.

Why did my cream cheese layer sink?

It’s normal for the swirl to settle a bit.

If it sinks fully, your batter may have been too thin or you swirled too aggressively. Next time, keep the cream cheese mixture on the thicker side and make just a few gentle swirls.

How do I know it’s done if the toothpick hits the cream cheese?

Test a few spots near the edges and center, aiming for the pumpkin crumb. You want moist crumbs, not wet batter.

If the top is browning too fast, tent with foil during the last 15 minutes.

Can I cut the sugar?

You can reduce the total sugar in the batter by 2–3 tablespoons without hurting texture. Don’t cut the sugar from the cream cheese layer too much or it may taste tangy-flat and bake denser.

What’s the best way to reheat slices?

Oven or toaster oven at 300°F for 5–8 minutes is ideal. Microwaving works in a pinch (15–20 seconds), but the edges won’t crisp.

Priorities, right?

Can I add a glaze?

Absolutely. Whisk 1/2 cup powdered sugar, 1–2 teaspoons milk, and a drop of vanilla until pourable. Drizzle over the cooled loaf for café vibes.

Final Thoughts

This Pumpkin Bread with Cream Cheese is the dessert equivalent of a warm blanket and your favorite playlist.

It’s easy, impressive, and tastes like the highlight reel of fall. Make it once for brunch, then keep slicing it for breakfast, snacks, and late-night “quality control.” Your only regret will be not baking a second loaf—consider this your friendly FYI to double the batch.