Go Back

Pumpkin Bread with Cream Cheese Swirl

A soft, lush pumpkin bread with a rich cream cheese swirl that brings cozy fall flavors to your kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 2 cups all-purpose flour Reliable structure for the bread.
  • 3/4 cup granulated sugar Sweetness without making it sticky.
  • 1/2 cup brown sugar Packed for moisture and a caramel note.
  • 1 teaspoon baking soda Lifts the loaf.
  • 1/2 teaspoon baking powder Extra insurance for a rise.
  • 1/2 teaspoon kosher salt Rounds out flavors.
  • 2 teaspoons ground cinnamon Backbone spice.
  • 1/2 teaspoon ground ginger Gentle heat and depth.
  • 1/4 teaspoon ground nutmeg Warm, aromatic finish.
  • 1/8 teaspoon ground cloves A little goes a long way.
  • 1 cup pumpkin purée Use pure pumpkin only.
  • 1/2 cup neutral oil Canola, vegetable, or light olive oil.
  • 2 large eggs Bind the batter and add richness.
  • 1/3 cup whole milk Smooths the crumb.
  • 2 teaspoons vanilla extract Essential for flavor.
For the Cream Cheese Swirl
  • 8 oz cream cheese, softened Room temp for easy mixing.
  • 1/3 cup granulated sugar Sweetens the cream cheese mixture.
  • 1 large egg yolk Adds creaminess and structure.
  • 1 teaspoon vanilla extract Flavor boost for the swirl.
  • pinch salt Balances sweetness.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, kosher salt, cinnamon, ginger, nutmeg, and cloves until no clumps remain.
  3. In another bowl, whisk pumpkin purée, oil, eggs, milk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined.
  5. In a separate bowl, beat softened cream cheese with granulated sugar, egg yolk, vanilla, and salt until creamy and thick.
Assembly and Baking
  1. Add half the pumpkin batter to the prepared pan. Spoon half of the cream cheese mixture over the pumpkin batter in dollops. Repeat with remaining batter and cream cheese.
  2. Use a butter knife to gently create S-shaped swirls without going deeper than halfway.
  3. Bake in the middle rack for 55 to 70 minutes until a toothpick inserted in the pumpkin portion comes out clean or with a few moist crumbs.
  4. Let the loaf cool in the pan for 15 minutes, then lift out and cool completely on a rack for at least 1 hour before slicing.
Serving
  1. Use a serrated knife for clean cuts. Optionally dust with cinnamon sugar or drizzle with a vanilla glaze.

Notes

Keep the loaf covered at room temperature for up to 2 days in an airtight container. Refrigerate for up to 5 days due to cream cheese. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw on the counter or gently toast to revive texture.