Swirled Pumpkin Cream Cheese Bread
A moist and tender pumpkin loaf, spiced with cinnamon and nutmeg, and marbled with a sweet cream cheese layer, perfect for fall gatherings or cozy mornings.
Ingredients
Pumpkin Bread Batter
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, whisk pumpkin puree, eggs, oil, brown sugar, and vanilla until smooth.
- Fold the wet ingredients into the dry mixture until just combined (do not overmix 🙂).
- In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
Baking
- Pour half of the pumpkin batter into the loaf pan. Spread cream cheese mixture over the top, then add remaining pumpkin batter. Use a knife to gently swirl 🌀.
- Bake for 50–55 minutes, or until a toothpick inserted comes out mostly clean (a little cream cheese may stick, that’s okay).
- Cool in pan for 15 minutes before transferring to a cooling rack. Slice and enjoy with a hot drink ☕.
Notes
Storage: Keep in the fridge in an airtight container for up to 5 days. Bring to room temp before serving.
Freezer-Friendly: Wrap slices individually in plastic wrap and freeze for up to 2 months.
Substitutions: Use coconut sugar instead of brown sugar, or swap half the flour for whole wheat.
Serving Ideas: Top with a drizzle of maple glaze, a dusting of powdered sugar, or enjoy plain—it’s delicious either way!
Freezer-Friendly: Wrap slices individually in plastic wrap and freeze for up to 2 months.
Substitutions: Use coconut sugar instead of brown sugar, or swap half the flour for whole wheat.
Serving Ideas: Top with a drizzle of maple glaze, a dusting of powdered sugar, or enjoy plain—it’s delicious either way!