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Pumpkin Bread With Cream Cheese Swirl

This ultra-moist pumpkin bread features a silky cream cheese ribbon that melts into every slice, bringing cozy spices and natural sweetness together for a bakery-level treat.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Spoon and level to avoid a dense loaf.
  • 1 teaspoon Baking soda Helps the loaf rise and stay tender.
  • 1/2 teaspoon Salt Balances sweetness and boosts flavor.
  • 2 teaspoons Ground cinnamon The hero spice. Don't skimp.
  • 1/4 teaspoon Ground nutmeg Warm and aromatic.
  • 1/2 teaspoon Ground ginger Adds a tiny kick.
  • 1/8 teaspoon Ground cloves Potent; a little goes far.
Wet Ingredients
  • 1 cup Canned pumpkin puree 100% pumpkin, not pie filling. Moisture + flavor.
  • 3/4 cup Brown sugar Deep sweetness and moisture.
  • 1/4 cup Granulated sugar Balances the brown sugar, improves crumb.
  • 1/2 cup Neutral oil Canola, vegetable, or light olive oil for extra moistness.
  • 2 Large eggs Bind and enrich.
  • 2 teaspoons Vanilla extract Rounds everything out.
  • 2 tablespoons Whole milk or buttermilk Tenderizes the crumb.
Cream Cheese Swirl
  • 8 ounces Cream cheese, softened For the swirl. Room temp = smooth.
  • 1/3 cup Granulated sugar Sweetens the cream cheese mixture.
  • 1 Egg yolk Sets the cream cheese layer.
  • 1 teaspoon Vanilla extract Flavor boost for the swirl.
Optional Add-ins
  • 1/2 cup Chopped pecans or walnuts Optional for added texture.
  • 1/2 cup Chocolate chips For a chocolaty twist.
  • 1/2 cup Dried cranberries For a festive touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, leaving overhang for easy removal.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and milk until smooth and glossy.
  4. Gently stir the dry mixture into the wet mixture until just combined, being careful not to overmix.
  5. Fold in optional nuts or chocolate chips if using.
Cream Cheese Swirl
  1. In another bowl, beat together the softened cream cheese, granulated sugar, egg yolk, and vanilla until creamy and smooth.
Assembly and Baking
  1. Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over it evenly, then top with the remaining pumpkin batter.
  2. Use a butter knife to gently swirl the batter, making 4-5 figure-eight motions. Avoid over-swirling.
  3. Bake for 55-70 minutes, checking for doneness at 55 minutes with a toothpick should come out mostly clean.
  4. Let the loaf cool in the pan for 15 minutes before lifting it out using the parchment overhang. Cool completely on a rack.
Serving
  1. Slice using a serrated knife. Serve as is or warm slightly with a pat of butter or drizzle of maple glaze if desired.

Notes

Store at room temperature wrapped tightly for up to 24 hours, in the refrigerator for up to 5 days, or freeze wrapped for up to 2 months.