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Best Cream Cheese Swirl Pumpkin Bread: Easy Fall Recipe

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This Best Cream Cheese Swirl Pumpkin Bread is a quick and easy fall recipe with a moist, tender crumb and beautiful ribbons of cream cheese running through every slice. It’s the perfect crowd-pleaser for fall gatherings, made with simple pantry ingredients and minimal effort.

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 light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (340g) canned pumpkin puree
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving an overhang on two sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until smooth. Add the eggs one at a time, whisking well after each. Stir in the vanilla and the pumpkin puree until the mixture is thick, glossy, and a deep orange color.
  4. Add the dry ingredients to the wet ingredients in two additions, folding gently with a rubber spatula. Mix just until no streaks of flour remain. Do not overmix.
  5. In a separate small bowl, beat the softened cream cheese with the ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese mixture over the batter in dollops. Pour the remaining pumpkin batter on top and spread gently. Use a butter knife to drag through the batter in a figure-eight pattern, making 3 or 4 passes to create a swirl.
  7. Place the pan in the center of the oven and bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
  8. Let the bread cool in the pan for 15 minutes, then use the parchment sling to lift it onto a wire rack. Cool completely before slicing, at least 2 hours.

Notes

Room temperature ingredients matter—take eggs and cream cheese out 30 minutes before starting. Don’t overmix the batter to avoid a dense loaf. Use a kitchen scale for accurate flour measurement. For the swirl, layer half the batter, then cream cheese, then remaining batter, and gently swirl with a figure-eight motion. Test doneness in three spots to avoid hitting a cream cheese pocket. The bread improves after a day as flavors deepen.

Nutrition

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

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