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Cream Cheese Swirled Pumpkin Bread

This moist and rich cream cheese swirled pumpkin bread is loaded with warm spices and has a silky cheesecake ribbon, making it a perfect fall treat.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Seasonal
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1 3/4 cups all-purpose flour Structure without heaviness.
  • 1 cup granulated sugar Sweetness and moisture retention.
  • 1/2 cup light brown sugar Caramel notes and extra moisture.
  • 1 teaspoon baking soda Lift to counter the wet batter.
  • 1/2 teaspoon baking powder Additional rise for a rounded dome.
  • 3/4 teaspoon fine salt Balances sweetness and boosts flavor.
  • 2 teaspoons pumpkin pie spice Or use 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves.
  • 1 cup pumpkin puree Not pumpkin pie filling; pure pumpkin only.
  • 2 large eggs, room temp Structure and richness.
  • 1/2 cup neutral oil Canola, vegetable, or light olive.
  • 1/4 cup milk Adds softness; dairy or unsweetened non-dairy works.
  • 2 teaspoons vanilla extract Warm, cozy aroma.
For the Cream Cheese Swirl
  • 8 oz cream cheese, softened Use full-fat for best texture.
  • 1/4 cup granulated sugar Sweetens the tang.
  • 1 large egg yolk Keeps the swirl creamy, not rubbery.
  • 1 teaspoon vanilla extract Flavor and aroma.
  • pinch salt Balances the sweetness.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lift-out. Lightly grease.
  2. In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, and pumpkin pie spice until no lumps remain.
  3. In a separate bowl, whisk pumpkin puree, eggs, oil, milk, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula just until combined. Do not overmix; a few streaks of flour are fine.
  5. In a separate bowl, beat cream cheese, sugar, egg yolk, vanilla, and a pinch of salt until silky and lump-free.
  6. Add half of the pumpkin batter to the pan and spoon half of the cream cheese mixture in dollops. Repeat with remaining batter and swirl mixture.
  7. Use a butter knife to gently swirl in figure-eights. Limit to three to four passes to maintain the ribbon effect.
Baking
  1. Bake for 55–70 minutes, until a toothpick inserted into the pumpkin area has a few moist crumbs (avoid the cream cheese area for testing).
  2. Let cool in the pan for 15 minutes, then lift out and cool fully on a rack—at least 1 hour.

Notes

Dust with powdered sugar or brush with a thin maple glaze once cool. For storage, wrap or place in an airtight container for up to 24 hours at room temperature, up to 5 days in the refrigerator, or freeze slices wrapped individually for up to 2 months.