Easy Pumpkin Bread with Cream Cheese Swirl is a deliciously moist treat that combines the warm flavors of pumpkin and cinnamon with a creamy, tangy twist. The soft pumpkin bread is perfectly complemented by a smooth cream cheese swirl running through the middle, adding a lovely richness to every bite.
I love making this bread any time the weather starts to cool down—it’s one of those recipes that fills your kitchen with the most amazing cozy aroma. What’s great is that it’s really simple to put together, so you can enjoy a homemade pumpkin treat without spending hours in the kitchen. I usually sneak a slice fresh from the oven while it’s still a little warm, and honestly, it’s hard to wait!
This pumpkin bread is perfect for breakfast alongside a hot cup of coffee or as an afternoon snack when you need a quick pick-me-up. I enjoy wrapping it up to share with friends or family because it feels like a little hug in bread form. If you want to make it extra special, try topping a slice with a smear of butter or a drizzle of honey—you won’t be disappointed!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin for best texture and flavor. If unavailable, homemade pumpkin puree works. Avoid pumpkin pie filling as it’s too sweet and spiced.
All-Purpose Flour: This gives the bread structure. For a gluten-free version, try a blend made for baking, but the texture may differ slightly.
Spices: Cinnamon and nutmeg bring warm depth. You can skip cloves or ginger if you don’t have them, or add a pinch of pumpkin pie spice as a substitute.
Cream Cheese: Use full-fat for a rich swirl. Light versions work but may be less creamy. Make sure it’s softened to mix smoothly.
Oils and Fats: Vegetable oil keeps the bread moist and tender. Melted butter adds flavor, so feel free to use what you prefer.
How Do You Create a Beautiful Cream Cheese Swirl in Pumpkin Bread?
The swirl is what makes this pumpkin bread extra special. Here’s how to get it right every time:
- Spread half the pumpkin batter evenly in your prepared pan first.
- Drop spoonfuls of cream cheese mixture across the pumpkin layer without spreading it.
- Carefully top with the rest of the pumpkin batter, covering the cream cheese drops.
- Use a butter knife or skewer to gently swirl the cream cheese through the batter. Don’t over-swirl, or the layers will blend too much.
- This technique creates lovely patterns and keeps the cream cheese distinct but well-mixed.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for the pumpkin bread to bake evenly.
- Mixing bowls – one large for dry ingredients and one medium for wet ingredients to keep things organized.
- Hand mixer or whisk – helps you blend the cream cheese swirl smooth and mix batter without lumps.
- Rubber spatula – great for scraping the sides of bowls and folding ingredients gently.
- Butter knife or skewer – perfect tool to create the cream cheese swirl pattern in the batter.
Flavor Variations & Add-Ins
- Stir in ½ cup chopped walnuts or pecans for a nice crunch that pairs well with pumpkin.
- Swap cream cheese for mascarpone for a milder, creamier swirl.
- Add ½ cup dark chocolate chips for a touch of sweetness that melts into the bread.
- Try using maple syrup instead of granulated sugar for a deeper, cozy sweetness.
Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 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 (optional)
- 1/4 teaspoon ground ginger (optional)
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree
- 1/2 cup (120ml) vegetable oil or melted butter
- 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 pumpkin bread takes about 15 minutes to prepare and around 60-70 minutes to bake. After baking, you’ll want to let it cool for about 20 minutes before slicing, making the total time roughly 1 hour and 35 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan and dust it with flour, or line it with parchment paper to make removing the bread easier.
2. Make the Pumpkin Bread Batter:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until everything is well combined.
In a separate medium bowl, beat the eggs, then add the pumpkin puree, oil, and vanilla extract. Mix these wet ingredients until smooth.
Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
3. Prepare the Cream Cheese Swirl:
In a small bowl, use a hand mixer or whisk to beat the softened cream cheese, granulated sugar, egg, and vanilla extract together until smooth and creamy.
4. Layer and Swirl:
Spoon half of the pumpkin batter into your loaf pan and spread it evenly.
Drop spoonfuls of the cream cheese mixture on top of the pumpkin batter.
Add the remaining pumpkin batter carefully over the cream cheese layer.
Use a butter knife or skewer to gently swirl the cream cheese through the batter, creating a pretty marbled effect.
5. Bake:
Place the loaf pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean (a little cream cheese may stick, but no raw batter). If the bread is browning too fast on top, cover it loosely with aluminum foil.
6. Cool and Serve:
Let the bread cool in the pan for about 20 minutes, then remove it and place on a wire rack to cool completely before slicing. Enjoy plain or with a pat of butter!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! If using fresh pumpkin, cook and puree it first. Make sure it’s thick and not watery to keep the bread moist. Drain any excess liquid before adding to the batter.
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 it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Substitute the Cream Cheese Swirl?
Absolutely! You can use mascarpone or ricotta cheese for a different but delicious twist. Just make sure to soften the cheese well and adjust sugar to taste.
What If My Bread Is Not Fully Cooked in the Middle?
Sometimes the cream cheese swirl can make the center appear moist. If your toothpick comes out with wet batter, bake for an additional 5-10 minutes and check again. Tent with foil if browning too quickly.
