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Best Cream Cheese Swirl Pumpkin Bread Recipe (Easy & Perfect)

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This incredibly moist, perfectly spiced pumpkin bread features a luscious cream cheese swirl that cuts through the warm crumb with a tangy, silky trace. It’s an easy, crowd-pleasing fall bake that feels special but is simple enough for a Tuesday afternoon.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 ½ cups (340g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) full-fat cream cheese, softened
  • ¼ cup (50g) granulated sugar (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • 1 large egg yolk (for filling)
  • ½ teaspoon vanilla extract (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. In a small bowl, beat softened cream cheese until smooth. Add sugar, flour, egg yolk, and vanilla extract; beat until fully combined and silky.
  6. Pour half of the pumpkin batter into the prepared pan and spread evenly. Spoon cream cheese mixture on top, keeping it away from the edges. Pour remaining batter over the cream cheese and spread carefully.
  7. Insert a butter knife or skewer into the batter and drag in a figure-eight or zig-zag pattern (6-8 passes) to create swirls. Do not over-swirl.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in the pan on a wire rack for 20 minutes, then lift out using parchment handles and cool completely on the rack (1-2 hours) before slicing.

Notes

Use full-fat cream cheese for best results; do not use low-fat. Let cream cheese and eggs come to room temperature. Do not overmix the batter. For a perfect swirl, keep cream cheese away from pan edges and make only 6-8 passes. Cool completely before slicing to avoid crumbling.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall baking, pumpkin recipe, easy pumpkin bread, cream cheese pumpkin bread

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