Easy Pumpkin Bread with Cream Cheese Swirl is a delightful treat that combines the warm flavors of pumpkin spice with the creamy goodness of a tangy cream cheese ribbon. This bread is soft and moist, with a lovely swirl running through the middle that makes every bite special. It’s perfect for those cozy fall mornings or whenever you’re craving a sweet, comforting snack.
I love making this pumpkin bread because it’s straightforward and doesn’t require a lot of fancy ingredients—just simple pantry staples and a little cream cheese to create that beautiful swirl. One tip I’ve found helpful is to make sure the cream cheese filling is smooth and not too thick so it spreads nicely and bakes perfectly inside the bread.
This pumpkin bread is my go-to for sharing with friends and family, especially when someone drops by unexpectedly. I like to slice it thick and watch how everyone’s faces light up with that first bite. Pairing it with a cup of tea or coffee makes for a sweet little moment of joy that feels like a warm hug on a plate.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for smoothness and ease. If you prefer fresh, roast pumpkin, blend it well and drain any excess water before using.
Spices: Cinnamon, nutmeg, cloves, and ginger give this bread its warm flavor. If you don’t have all, pumpkin pie spice work as a great one-for-one substitute.
Cream Cheese: Softened cream cheese is key for the swirl’s creamy texture. Neufchâtel cheese works too for a lighter option.
Oils and Sugars: Vegetable oil keeps the bread moist. You can swap for melted butter or even coconut oil. Brown sugar adds moisture and depth but can be replaced with more granulated sugar if needed.
How Do I Create the Perfect Cream Cheese Swirl?
The cream cheese swirl adds a delightful texture and taste contrast but can be tricky to get just right. Here’s how I ensure a smooth, pretty swirl:
- Beat cream cheese and sugar until very smooth before adding the egg and vanilla to avoid lumps.
- Pour half the pumpkin batter into the pan first for an even base layer.
- Spread the cream cheese mixture evenly over the batter—don’t worry if it’s a little thick.
- Top with remaining pumpkin batter and smooth the surface gently.
- Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter; small, slow movements help create a nice marbled look without mixing too much.
Following these steps helps the swirl bake beautifully without sinking or blending fully into the pumpkin bread.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and shaping this pumpkin bread.
- Mixing bowls – you’ll need a couple for combining dry ingredients and wet batter separately.
- Electric mixer or hand whisk – makes beating the cream cheese smooth and mixing the batter easy.
- Rubber spatula – great for folding ingredients gently without overmixing.
- Toothpick or skewer – handy for checking doneness and swirling the cream cheese into the batter.
- Wire cooling rack – helps the bread cool evenly and prevents sogginess.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch and extra texture.
- Swap pumpkin for sweet potato puree for a milder, slightly sweeter flavor.
- Stir in mini chocolate chips to add a touch of melty sweetness that pairs well with pumpkin.
- Try mixing in a teaspoon of espresso powder to deepen the spices and enhance the cream cheese swirl.
Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 55 to 65 minutes for baking. After baking, allow about 15 minutes for cooling in the pan and additional time to cool completely on a wire rack before slicing. Total time is roughly 1 hour and 30 minutes.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and lightly dust it with flour, or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set this mix aside.
3. Make the Cream Cheese Swirl:
In a separate small bowl, beat the softened cream cheese with the sugar, egg, and vanilla extract until it’s smooth and creamy. Keep this mixture ready.
4. Prepare the Pumpkin Batter:
In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and vanilla extract until everything is well mixed.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently just until you see no dry flour—be careful not to overmix.
6. Layer and Swirl:
Pour half of the pumpkin batter into the prepared loaf pan. Spoon all of the cream cheese swirl mixture evenly over the batter. Then, pour the remaining pumpkin batter on top and smooth it out. To get that pretty swirl, use a knife or skewer to gently swirl the cream cheese into the pumpkin batter.
7. Bake the Bread:
Bake your bread for 55 to 65 minutes. Use a toothpick to check doneness—it should come out mostly clean, but a little moistness from the cream cheese is okay.
8. Cool Before Serving:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. This helps the bread slice nicely without crumbling.
9. Time to Enjoy!
Slice your pumpkin bread and enjoy it on its own or with a touch of butter. It’s perfect with a cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just roast and puree fresh pumpkin, then drain any excess water to keep the batter from becoming too wet. Use an equal amount as the recipe calls for.
How Should I Store Leftover Pumpkin Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months—thaw at room temperature before slicing.
Can I Make the Cream Cheese Swirl Ahead of Time?
Absolutely! The cream cheese mixture can be made a day ahead and kept refrigerated. Bring it back to room temperature and give it a quick stir before adding to the batter.
What Can I Substitute for Vegetable Oil?
You can swap vegetable oil with melted butter or light olive oil for a slightly different flavor and richness. Coconut oil works too but may add a subtle coconut taste.
