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Perfect Cream Cheese Swirl Pumpkin Bread: Easy Autumn Recipe

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This Perfect Cream Cheese Swirl Pumpkin Bread features a thick, tangy, cheesecake-like cream cheese ribbon running through a tender, spiced pumpkin loaf. It’s the ultimate fall treat, perfect for cozy mornings, afternoon snacks, or holiday brunches.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons 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, at room temperature
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) block cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  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, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Whisk in the pumpkin puree and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently fold together until just combined. A few small lumps are fine; do not overmix.
  5. In a small bowl, beat the softened cream cheese with a hand mixer until smooth. Add the sugar, egg yolk, and vanilla extract. Beat until silky and combined.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer.
  7. Spoon the cream cheese mixture over the pumpkin batter and gently spread into an even layer.
  8. Carefully spoon the remaining pumpkin batter over the cream cheese layer and spread gently to cover.
  9. Insert a butter knife or skewer straight down into the batter. Drag it through in a zigzag or figure-eight pattern from one end of the pan to the other, making about 5-6 passes to create a swirl.
  10. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  11. Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment handles to lift it out and transfer to the rack to cool completely before slicing.

Notes

Ensure cream cheese and eggs are at room temperature for best results. Do not overmix the batter. For clean slices, cool completely and chill for 30 minutes before slicing. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage. Freezes well for up to 3 months.

Nutrition

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

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