This best Pumpkin Bread with Cream Cheese Swirl is the ultimate fall treat! It’s moist, packed with warm pumpkin flavor, and features a luscious cream cheese swirl that takes it to the next level.
The first time I made this bread, my kitchen smelled like pure autumn bliss. I shared it with my neighbors, and they couldn’t stop raving about the creamy, tangy swirl paired with the spiced pumpkin goodness.
Trust me, this recipe is a keeper—perfect for cozy mornings, afternoon coffee breaks, or even gifting during the holidays.
What’s Inside This Recipe?
My Take on Cream Cheese Swirl Pumpkin Bread
Pumpkin bread is a classic fall favorite, but adding a cream cheese swirl? That’s where the magic happens!
- I love how the tanginess of the cream cheese balances the sweetness of the bread, and the marbled design makes it look extra special.
- This recipe uses simple pantry staples and comes together easily, no fancy equipment required.
- You’ll love how moist this bread turns out, thanks to the combination of pumpkin puree, vegetable oil, and milk.
- Plus, the swirl makes every bite feel indulgent without being overly rich.
Ingredients
For the pumpkin bread:
- 1 3/4 cups (220g) all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 cup (240g) pumpkin puree (Libby’s is my favorite for its consistency!)
- 1/2 cup (120ml) vegetable oil
- 1/4 cup (60ml) milk (I recommend whole milk for extra richness)
For the cream cheese swirl:
- 8 oz (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How to Make Pumpkin Bread with Cream Cheese Swirl
This recipe is straightforward and so satisfying to make. Let’s get started!
Step 1: Preheat and prep
Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I suggest lining it with parchment paper, leaving some overhang on the sides—this makes it so easy to lift the bread out after baking.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Make sure everything is evenly combined to avoid any lumps in your batter.
Step 3: Combine the wet ingredients
In another bowl, beat the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and milk until smooth. I like using a hand mixer for this step, but a whisk works just as well.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix this keeps the bread tender.
Step 4: Make the cream cheese swirl
Beat the softened cream cheese with the granulated sugar, egg, and vanilla extract until silky smooth. If your cream cheese is too cold, you’ll end up with lumps, so make sure it’s softened properly.
Step 5: Layer and swirl
Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Dollop half of the cream cheese mixture on top, then repeat with the remaining pumpkin batter and cream cheese. Use a knife to gently swirl the cream cheese into the batter, creating a marbled effect.
Step 6: Bake and cool
Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then use the parchment overhang to lift it out. Allow it to cool completely on a wire rack before slicing.
How to Serve Your Pumpkin Bread
This pumpkin bread with cream cheese swirl is a show-stopper on its own, but you can also dress it up if you’d like. Serve it slightly warm with a pat of butter for a cozy breakfast or snack. It pairs beautifully with a hot cup of coffee, tea, or even a pumpkin spice latte (because why not double down on the pumpkin?).
For a festive touch, sprinkle some powdered sugar on top before serving. If you’re making it for guests, slice it thick and arrange it on a pretty platter—it’ll disappear in no time!
Storing and Enjoying Leftovers
- To keep your bread fresh, store it in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate it for up to a week, just bring it to room temperature before serving for the best flavor.
- You can also freeze individual slices wrapped tightly in plastic wrap and stored in a freezer bag. They’ll keep for up to 3 months!
- When you’re ready to enjoy, thaw the slices at room temperature or warm them in the microwave for 10-15 seconds.
Top Tips for Customizing Your Pumpkin Bread
- Want extra texture? Toss in a handful of chopped pecans or walnuts to the pumpkin batter for a nutty crunch.
- Love chocolate? Fold in 1/2 cup of chocolate chips for a decadent twist.
- Prefer a lighter spice profile? Use 1 teaspoon of pumpkin pie spice instead of 2, or create your own blend with cinnamon, nutmeg, and cloves.
- Gluten-free? Swap the all-purpose flour for a gluten-free 1:1 baking flour. It works beautifully!
Your Questions About Pumpkin Bread Answered
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is thick and not too watery. If it’s runny, strain it through a cheesecloth before using.
What’s the best way to soften cream cheese quickly?
If you forgot to leave your cream cheese out, unwrap it and microwave it on a plate for about 15 seconds. It’ll soften up in no time!
Can I double this recipe?
Yes, you can double the ingredients and bake two loaves at once. Just make sure to use separate pans and rotate them halfway through baking for even results.
Why is my bread sinking in the middle?
This often happens if the batter is overmixed or the bread is underbaked. Make sure to mix just until combined and check for doneness using a toothpick.
Can I make muffins with this recipe?
Yes! Divide the batter and cream cheese into a greased muffin tin, filling each cup about 3/4 full. Bake at 350°F for 20-25 minutes.
Give This Pumpkin Bread a Try!
This pumpkin bread with cream cheese swirl is everything you want in a fall recipe, easy to make, irresistibly moist, and bursting with cozy pumpkin flavor. I can’t wait to hear what you think!
Leave a comment below or tag me on social media if you try it. And if you’re looking for more fall baking ideas, check out the other pumpkin recipes on my site.
Happy baking!
Pumpkin Bread with Cream Cheese Swirl
Ingredients
For the pumpkin bread:
- 1 3/4 cups 220g all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup 200g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 2 large eggs at room temperature
- 1 cup 240g pumpkin puree (Libby’s is my favorite for its consistency!)
- 1/2 cup 120ml vegetable oil
- 1/4 cup 60ml milk (I recommend whole milk for extra richness)
For the cream cheese swirl:
- 8 oz 226g cream cheese, softened
- 1/4 cup 50g granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat and prep
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. I suggest lining it with parchment paper, leaving some overhang on the sides—this makes it so easy to lift the bread out after baking.
Step 2: Mix the dry ingredients
- In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Make sure everything is evenly combined to avoid any lumps in your batter.
Step 3: Combine the wet ingredients
- In another bowl, beat the granulated sugar, brown sugar, eggs, pumpkin puree, vegetable oil, and milk until smooth. I like using a hand mixer for this step, but a whisk works just as well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix this keeps the bread tender.
Step 4: Make the cream cheese swirl
- Beat the softened cream cheese with the granulated sugar, egg, and vanilla extract until silky smooth. If your cream cheese is too cold, you’ll end up with lumps, so make sure it’s softened properly.
Step 5: Layer and swirl
- Pour half of the pumpkin batter into the prepared loaf pan, spreading it evenly. Dollop half of the cream cheese mixture on top, then repeat with the remaining pumpkin batter and cream cheese. Use a knife to gently swirl the cream cheese into the batter, creating a marbled effect.
Step 6: Bake and cool
- Bake the bread for 60-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then use the parchment overhang to lift it out. Allow it to cool completely on a wire rack before slicing.
