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The Ultimate Moist Pumpkin Cream Cheese Swirl Bread: Easy Bakery-Style Fall Loaf

Close-up of a slice of pumpkin cream cheese bread showing the bright orange pumpkin cake, white cream cheese swirl, and crumb topping.
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You can bake this incredibly moist pumpkin bread with a rich, tangy cream cheese swirl. It is an easy fall quick bread perfect for breakfast, brunch, or dessert, giving you a bakery-style result at home.

Ingredients

Scale
  • 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
  • For the Cream Cheese Swirl:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this aside.
  3. In a separate medium bowl, whisk together the 1 cup sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable for a moist loaf.
  5. Prepare the cream cheese filling: Beat the softened cream cheese and 1/4 cup sugar together until smooth. Beat in the egg yolk and 1/2 teaspoon vanilla extract until fully incorporated.
  6. Spoon half of the pumpkin batter into the prepared loaf pan.
  7. Dollop spoonfuls of the cream cheese mixture evenly over the pumpkin batter.
  8. Top with the remaining pumpkin batter.
  9. Using a butter knife or skewer, gently swirl the batters 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 or with moist crumbs attached.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely before slicing.

Notes

  • For the best swirl, make sure your cream cheese is fully softened to room temperature.
  • If the top of your loaf begins to brown too quickly during baking, loosely tent it with aluminum foil for the remaining cook time.
  • This loaf tastes even better the next day once the spices have fully bloomed.

Nutrition

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