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Creamy Cream Cheese Swirl Pumpkin Bread

creamy cream cheese swirl pumpkin bread - featured image
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A tender, spiced pumpkin bread with a luscious cream cheese swirl in the middle. This easy fall recipe is perfect for gatherings, gifts, or a cozy treat with coffee.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin purée
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In another medium bowl, whisk together 1 cup granulated sugar, brown sugar, and vegetable oil until smooth. Add eggs one at a time, whisking well. Whisk in pumpkin purée and 1 teaspoon vanilla extract.
  4. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Set batter aside.
  5. In a small bowl, beat softened cream cheese with a hand mixer until smooth. Add ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Beat until silky and lump-free.
  6. Spoon half the pumpkin batter into the prepared pan and spread evenly. Spoon cream cheese mixture on top, spreading gently without touching the edges (leave ½-inch border). Top with remaining pumpkin batter and spread carefully.
  7. Insert a butter knife or skewer to the bottom of the pan. Drag in a zigzag pattern from one end to the other, then repeat in the opposite direction (6-8 zigzags total). Do not over-swirl.
  8. Bake for 50-60 minutes. At 40 minutes, tent with foil if browning too quickly. Bread is done when a toothpick inserted in the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out and transfer to rack. Cool completely (at least 1 hour) before slicing.

Notes

Room temperature ingredients are crucial for a smooth swirl. Do not overmix the batter or over-swirl the cream cheese. Let bread cool completely before slicing to prevent the swirl from oozing out. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and plant-based cream cheese.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall recipe, pumpkin, quick bread, easy baking

Find it online: https://goldensimmer.com/creamy-cream-cheese-swirl-pumpkin-bread-easy-fall-recipe/