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Ultra Moist Pumpkin Cream Cheese Swirl Bread

A close-up of a freshly baked pumpkin cream cheese bread loaf showing the vibrant orange color and cream cheese swirl.
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Make this bakery-style pumpkin cream cheese bread for a moist, spiced loaf with a rich, tangy cream cheese swirl. This easy fall baking recipe is perfect for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
  3. In a separate bowl, whisk together the 1 cup of sugar, vegetable oil, pumpkin puree, eggs, and 1 teaspoon of vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them together with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy.
  6. Spoon half of the pumpkin batter into the prepared loaf pan.
  7. Dollop the entire cream cheese mixture evenly over the pumpkin batter layer.
  8. Top with the remaining pumpkin batter, spreading it gently over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the layers together to create a marbled effect. Do not over-swirl, or the colors will blend completely.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent the loaf with foil after 40 minutes.
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best swirl definition, ensure your cream cheese filling is fully mixed and slightly thick before layering it into the batter.
  • Use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and moisture level of the bread.
  • This loaf freezes well once completely cooled. Wrap tightly in plastic wrap and then foil.

Nutrition

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