Easy Pumpkin Bread with Cream Cheese Swirl is the perfect way to enjoy the cozy flavors of fall in a simple and sweet treat. This loaf combines moist pumpkin bread, warmly spiced with cinnamon and nutmeg, with a creamy swirl of slightly tangy cream cheese running right through the middle. The result is a beautiful marbled bread that’s soft on the inside and full of comforting flavors.
I love making this pumpkin bread when the air starts to get chilly—it fills the house with that amazing smell of cinnamon and pumpkin, which just feels like home. The cream cheese swirl adds a little surprise with every bite, making it taste extra special without much extra effort. Honestly, even if you’re not usually baking, this recipe is so straightforward that I’m sure you’ll be proud of how it turns out.
My favorite way to enjoy this bread is warm, slathered with a little butter or eaten plain with a hot cup of tea or coffee. It’s great for breakfast, an afternoon snack, or a cozy dessert. I always find that it brings people together around the kitchen table, and I’m pretty sure it would become a new favorite in your house too!
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin for convenience, but fresh roasted pumpkin can work too. Avoid pumpkin pie filling since it contains added sugar and spices.
Spices: Cinnamon and nutmeg bring warmth. If you don’t have ginger, it’s optional but adds a nice kick. You can also try allspice or cloves for a twist.
Cream Cheese: Use full-fat cream cheese for the best texture in the swirl. Neufchatel can be substituted if you want a lighter option.
Sugars: Combining brown and granulated sugar adds moistness and depth. You can use all granulated if needed but the bread may be less tender.
How Do You Create a Beautiful Cream Cheese Swirl?
The swirl is the special part of this bread! After pouring half the pumpkin batter, dollop spoonfuls of cream cheese filling on top. Then add the rest of the pumpkin batter.
- Use a butter knife or skewer to gently swirl in a figure-eight or circular motion.
- Don’t overmix—just enough to get a marbled effect, not full blending.
- Too much swirling can cause the cream cheese to sink or disappear.
With this gentle swirling, you’ll get pretty layers of cream cheese within. It also helps the bread stay moist and creates a lovely contrast in taste!
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for the pumpkin bread to bake evenly and hold the cream cheese swirl.
- Mixing bowls – one large for the pumpkin batter and a smaller one for the cream cheese filling, keeping things tidy.
- Whisk or hand mixer – helps combine ingredients smoothly without lumps, especially for the cream cheese swirl.
- Rubber spatula – great for folding ingredients gently without losing the batter’s airiness.
- Butter knife or skewer – ideal for creating the pretty cream cheese swirl pattern in the bread.
- Cooling rack – lets the bread cool evenly and prevents sogginess on the bottom.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a nice crunch that pairs well with the soft pumpkin bread.
- Mix in chocolate chips into the pumpkin batter for little pockets of sweetness throughout.
- Try swapping pumpkin puree with sweet potato puree for a slightly different earthy flavor.
- Add a teaspoon of espresso powder to the batter to deepen the spice flavors and add a subtle richness.
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
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (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 and roughly 60-70 minutes to bake. Allow an additional 15 minutes for the bread to cool before slicing. So in total, set aside around 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Set your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper to prevent the bread from sticking.
2. Mix Dry Ingredients for Pumpkin Bread:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, optional ginger, and salt. This ensures your spices and leavening agents are evenly distributed.
3. Prepare Pumpkin Bread Batter:
In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. Whisk until smooth. Add the eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as that can make the bread tough.
5. Prepare Cream Cheese Filling:
In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
6. Assemble the Loaf:
Pour half of the pumpkin batter into the loaf pan and spread evenly. Drop spoonfuls of the cream cheese filling over the batter. Carefully spoon the remaining pumpkin batter on top.
7. Create Swirl Pattern:
Use a butter knife or skewer to gently swirl the cream cheese mixture into the pumpkin batter. Move in a figure-eight or circular pattern but avoid over swirling to keep the beautiful marbled effect.
8. Bake:
Bake for 60-70 minutes, or until a toothpick inserted near the center comes out clean (a few moist crumbs from the cream cheese are okay). If the top browns too quickly, tent with foil halfway through baking.
9. Cool and Serve:
Let the bread cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely. This helps it set properly for slicing.
10. Enjoy:
Slice and serve your pumpkin bread warm or at room temperature. It’s delicious on its own or with a little butter for extra richness. Perfect for a cozy snack or breakfast!
If you loved this ultra-moist loaf, try my cozy Pumpkin Chocolate Chip Bread, rustic Pumpkin Sourdough Bread, and fluffy weekend favorite Pumpkin Spice Pancakes.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid a soggy batter.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze slices wrapped tightly in plastic wrap and foil.
Can I Make This Recipe Dairy-Free?
You can substitute the cream cheese with a dairy-free cream cheese alternative and use a neutral oil like coconut or avocado oil to keep it dairy-free.
What’s the Best Way to Prevent Overmixing the Batter?
Fold the dry ingredients gently into the wet ingredients using a spatula just until combined. Stop as soon as you don’t see streaks of flour to keep the bread moist and tender.