This Easy Pumpkin Bread with Cream Cheese Swirl is just the perfect treat for when you want something sweet, soft, and a little bit special. The pumpkin makes it wonderfully moist and full of warm autumn flavors, while the cream cheese swirl adds a creamy, tangy surprise in every bite. It’s simple to make but tastes like you spent hours on it.
I love making this pumpkin bread when the weather starts to cool down and the air smells like fall. It’s my go-to when friends drop by for coffee or when I want a comforting snack. The cream cheese swirl is my favorite part — it melts into the pumpkin bread and gives it a perfect balance of richness without being too heavy. I always feel like this bread makes the kitchen smell amazing while it’s baking, which is an extra bonus!
The best way I like to enjoy this pumpkin bread is just slightly warmed, maybe with a little butter or even plain because it’s so good on its own. It’s also great to pack as a quick breakfast or a little afternoon pick-me-up. Whenever I make it, people keep asking for the recipe — and honestly, I don’t blame them. It’s a simple, cozy treat that’s hard to stop eating.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, for the best texture and flavor. If you can’t find it, homemade pumpkin puree from roasted pumpkin works great too.
Cream Cheese: Full-fat cream cheese gives a rich swirl, but you can use light cream cheese for a lighter version. Make sure it’s softened to blend smoothly with sugar and egg.
Spices: Cinnamon, nutmeg, and cloves bring warm fall flavors. If you don’t have all, just cinnamon will still taste great. Adjust spice amounts to your liking.
Vegetable Oil: Keeps the bread moist. If you want a milder taste, try canola oil or melted coconut oil as a substitute.
How Do I Get a Beautiful, Perfect Cream Cheese Swirl?
The cream cheese swirl is what makes this bread special. Here’s how to get the best results:
- Make sure the cream cheese is at room temperature so it blends easy without lumps.
- Spread half the pumpkin batter evenly in the pan before adding the cream cheese. This creates layers.
- Dollop the cream cheese mixture gently over the pumpkin layer instead of pouring it.
- Pour the remaining pumpkin batter on top, then use a knife or skewer to swirl gently in a figure-eight or circular motion.
- Don’t over-swirl, or the layers can blend too much and lose the pretty contrast.
This swirling method keeps the cream cheese visible and creamy, giving a lovely marbled bread that tastes just as good as it looks!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – I use two: one for pumpkin batter, one for cream cheese swirl.
- Hand mixer or stand mixer – makes beating the cream cheese and sugar smooth and easy.
- Whisk – great for mixing dry ingredients quickly without lumps.
- Knife or skewer – to create the beautiful cream cheese swirl in the batter.
- Cooling rack – lets the bread cool evenly so it doesn’t get soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty flavor that pairs well with pumpkin.
- Stir in chocolate chips for a sweet surprise and extra richness against the tangy cream cheese.
- Swap the cream cheese for mascarpone for an even creamier, milder swirl.
- Mix in ½ cup dried cranberries or raisins for a tart bite that balances the sweetness nicely.
How to Make Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup (200g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
How Much Time Will You Need?
The whole process takes about 10-15 minutes of prep time and about 55-65 minutes baking time. Allow an extra 15 minutes for cooling before slicing. So, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Pan and Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to make removal easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this mixture aside.
3. Make the Pumpkin Batter:
In a large bowl, beat the sugar and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined – be careful not to overmix to keep the bread tender.
5. Prepare the Cream Cheese Swirl:
In a separate medium bowl, beat the softened cream cheese with the sugar until smooth. Add the egg and vanilla extract, mixing until everything is well incorporated.
6. Layer the Batter and Swirl:
Pour half of the pumpkin batter into your prepared loaf pan and spread it evenly. Add dollops of the cream cheese mixture on top of this layer. Then pour the remaining pumpkin batter over the cream cheese. Using a knife or skewer, gently swirl the mixtures together to create a marbled effect.
7. Bake the Bread:
Bake the pumpkin bread for 55 to 65 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with just a few moist crumbs, and the cream cheese swirl feels set.
8. Cool and Serve:
Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy your moist, creamy, and warmly spiced pumpkin bread at room temperature or slightly warmed.
If you enjoyed this pumpkin bread, you’ll love exploring more fall favorites. Try the rich and festive Pumpkin Spice Cake for gatherings. For a cozy breakfast, our fluffy Pumpkin Spice Pancakes are always a hit. And for a nutty, flavorful snack, these Pumpkin Pecan Muffins are perfect any time of day.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw and drain any excess liquid before using it in the recipe to keep the batter from becoming too wet.
Can I Make This Bread Ahead of Time?
Absolutely! You can bake the bread a day ahead and keep it tightly wrapped at room temperature. It actually tastes even better the next day as the flavors meld.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container or wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, freeze slices individually wrapped for up to 2 months.
Can I Substitute the Cream Cheese Swirl?
You can swap cream cheese for mascarpone or ricotta for a different texture. Just keep the same quantity and soften it before mixing for best results.