Easy Pumpkin Bread with Cream Cheese Swirl is a cozy treat that’s perfect for fall or any time you want a hint of autumn in your kitchen. It’s soft and moist with warm pumpkin flavor, cinnamon spices, and a creamy swirl of cream cheese running right through the middle. The combination of pumpkin and cream cheese gives it just the right balance of sweet and tangy that everyone loves.
I really like this recipe because it’s super simple to make and doesn’t require any fancy ingredients or techniques. The cream cheese swirl adds a touch of richness that feels special but isn’t complicated at all. I often make a loaf on a weekend and keep it for breakfast or an afternoon snack. Sometimes I even toast a slice and spread a little butter on top—it’s one of my favorite easy comforts.
When I bring this pumpkin bread to friends or family, it’s always a hit. The swirl makes every slice look homemade and inviting, and the smell of pumpkin and spice baking fills the whole house with warmth. It’s one of those recipes that feels like a hug in bread form, and I hope you enjoy making it as much as I do!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for consistent moisture and flavor. If unavailable, homemade pumpkin puree works well but strain excess water. Avoid pumpkin pie filling as it’s too sweet and spiced for this bread.
Spices: Cinnamon and nutmeg create warm, cozy notes. I like adding cloves and ginger for more depth, but these are optional and can be skipped if needed.
Cream Cheese: Softened cream cheese is key for a smooth swirl. You can use Neufchâtel for a lower-fat option, but avoid cold cream cheese—it won’t mix well.
Sugars: Combining granulated and brown sugar balances sweetness and adds moisture. Brown sugar gives a mild caramel hint that I love in this bread.
How Do You Create the Perfect Cream Cheese Swirl?
Swirling the cream cheese into the pumpkin batter gives the bread its lovely marbled look and creamy pockets. Here’s how to get a great swirl without mixing the two batters completely:
- Pour half the pumpkin batter evenly into the pan to create a base layer.
- Spread the cream cheese mixture gently on top, using a spatula to keep it even.
- Add the rest of the pumpkin batter carefully over the cream cheese, spreading without pressing too hard.
- Use a butter knife or skewer to swirl by dragging it through both layers in a few figure-eight or S-shaped motions.
- Don’t over swirl—just a few gentle passes create a nice marbled effect.
This technique keeps distinct cream cheese pockets, adding both texture and visual appeal to your pumpkin bread.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – one for dry ingredients, one for wet, and a small one for the cream cheese swirl.
- Hand mixer or stand mixer – makes beating the cream cheese smooth and mixing batter easy.
- Rubber spatula – great for scraping down the sides of bowls and spreading batter.
- Toothpick or skewer – ideal for creating the cream cheese swirl pattern.
Flavor Variations & Add-Ins
- Swap pumpkin puree for mashed sweet potatoes for a different but similar moist bread with a mild flavor twist.
- Add ½ cup chopped walnuts or pecans for crunch and nutty contrast to the soft bread and cream cheese.
- Mix in ½ cup chocolate chips to the batter for a sweet surprise that pairs well with pumpkin.
- Use maple syrup instead of some sugar for a natural, cozy sweetness with a hint of maple flavor.
Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 60-70 minutes to bake. Allow an additional 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 Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. Combine Wet Ingredients
In a large bowl, mix together granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until smooth. Stir in the pumpkin puree and vanilla extract until fully combined.
4. Combine Wet and Dry Ingredients
Gradually add the dry ingredient mix to the wet ingredients, stirring just until blended. Be careful not to overmix to keep the bread moist and tender.
5. Prepare the Cream Cheese Swirl
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
6. Assemble the Bread with Cream Cheese Swirl
Spoon half of the pumpkin batter into the loaf pan and spread evenly. Carefully spoon the cream cheese mixture over this layer, then gently add the remaining pumpkin batter on top. Use a knife or skewer to swirl the cream cheese mixture through the pumpkin batter, creating a beautiful marbled effect.
7. Bake and Cool
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the pumpkin bread (avoiding the cream cheese swirl) comes out clean. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
8. Serve and Enjoy
Slice and enjoy your pumpkin bread as is, or for an extra treat, toast slices and spread with a little butter. Perfect for breakfast, snacks, or sharing with friends!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before using. This will keep your bread from becoming too moist.
How Should I Store Leftover Pumpkin Bread?
Store leftovers wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze slices for up to 3 months.
Can I Make This Bread Dairy-Free?
Absolutely! Substitute the cream cheese swirl with a dairy-free cream cheese alternative and use a neutral oil like coconut or vegetable oil. The texture and flavor will still be delicious.
How Do I Prevent the Cream Cheese from Burning?
To avoid over-browning, make sure the cream cheese is well mixed and fully embedded in the batter. Baking at 350°F and covering loosely with foil if needed will help the bread bake evenly without burning.
