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Moist Pumpkin Cream Cheese Swirl Bread

A thick slice of moist pumpkin cream cheese bread showing the bright orange pumpkin swirl and creamy white center.
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A recipe for a moist pumpkin loaf featuring a rich, tangy cream cheese swirl throughout, perfect for a fall breakfast or dessert.

Ingredients

Scale
  • 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 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Drop spoonfuls of the cream cheese mixture evenly over the pumpkin batter layer.
  8. Gently pour the remaining pumpkin batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cream cheese mixture into the batter, creating a marble effect. Do not over-swirl.
  10. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • For the best swirl, ensure your cream cheese filling is smooth and the pumpkin batter is not overmixed.
  • If the top browns too quickly during baking, loosely tent the loaf with aluminum foil for the remaining cook time.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

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