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Easy Pumpkin Cream Cheese Swirl Bread

Close-up of moist slices of pumpkin cream cheese bread showing the vibrant orange cake and white cream cheese swirl.
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A simple recipe for moist pumpkin bread featuring a rich, tangy cream cheese swirl filling, perfect for a fall breakfast or snack.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the 1 cup granulated sugar, brown sugar, and vegetable oil until combined.
  4. Beat in the 2 eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and 1 teaspoon vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix the batter.
  6. Prepare the cream cheese filling: In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  7. Pour half of the pumpkin batter into the prepared loaf pan.
  8. Dollop the cream cheese mixture evenly over the batter.
  9. Pour the remaining pumpkin batter over the cream cheese layer.
  10. Use a knife or skewer to gently swirl the layers together, making figure-eight motions through the batter a few times. Do not over-swirl.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For a stronger spice flavor, increase cinnamon to 1 1/2 teaspoons.
  • If the top begins to brown too quickly during baking, loosely tent the loaf with aluminum foil.
  • Ensure your cream cheese is fully softened for a smooth filling mixture.

Nutrition

Find it online: https://cookerykings.com/pumpkin-cream-cheese-bread-recipe/