Taste Delicious Swirled Pumpkin Cream Cheese Bread is a cozy treat that combines the warm flavors of pumpkin with a creamy swirl of sweet cream cheese. The bread is soft and moist, with a beautiful twist of orange pumpkin and white cream cheese running through each slice. It’s simple but feels special, making it perfect for breakfast, snack time, or even dessert.
I love how the pumpkin gives the bread a gentle spice and natural sweetness, while the cream cheese adds a cool, tangy contrast that keeps every bite interesting. When I make this bread, I always think about how easy it is to slice off a piece and enjoy it fresh, warmed up just a little for a touch of softness. It’s one of those recipes that feels like a small celebration of fall whenever you bake it.
My favorite way to serve this bread is with a spread of butter or a little drizzle of honey, but really it’s delicious on its own too. If you’re sharing it with friends or family, it’s a great way to bring a little pumpkin magic to the table without having to bake a whole pie. I’ve found that everyone always asks for seconds, which makes me smile every time!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor. You can substitute with fresh cooked pumpkin, just make sure it’s well mashed and cooled.
Spices: Cinnamon, nutmeg, cloves, and ginger add the cozy fall taste. If you’re missing any, pumpkin pie spice is a good all-in-one swap.
Cream Cheese: Softened cream cheese makes the swirl smooth and rich. If dairy is a concern, try a plant-based cream cheese alternative.
Vegetable Oil: This keeps the bread moist. You can swap with melted butter or a neutral oil like canola or sunflower oil.
Nuts (Optional): Walnuts or pecans add crunch, but feel free to leave them out or use seeds if preferred.
How Do You Create the Perfect Cream Cheese Swirl?
Getting that beautiful swirl looks tricky but it’s easy with a little patience. After adding the layers of pumpkin batter and cream cheese filling, use a knife or skewer to gently swirl them together.
- Dollop the cream cheese mixture evenly over the pumpkin batter.
- Add the remaining pumpkin batter on top and smooth it out.
- Drag your knife or skewer through the batter in a figure-eight or swirling motion.
- Don’t overmix; you want distinct ribbons of cream cheese, not a fully blended batter.
This technique creates the pretty marbled effect and delicious pockets of cream cheese in every slice. I always find swirling slowly and with a light hand gives the best results.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for this bread and easy to remove the loaf once baked.
- Mixing bowls – one large for the pumpkin batter and one small for the cream cheese swirl.
- Electric mixer or hand whisk – helps beat the cream cheese smooth and the batter well combined.
- Measuring cups and spoons – for accurate ingredients and spices.
- Knife or skewer – to create the beautiful cream cheese swirl in the batter.
- Cooling rack – lets the bread cool evenly and avoid sogginess.
Flavor Variations & Add-Ins
- Swap walnuts for chopped pecans or skip nuts for a simpler texture.
- Add 1/2 cup chocolate chips for a sweeter twist that pairs well with pumpkin.
- Mix in 1/2 teaspoon pumpkin pie spice if you like a bolder spice flavor.
- Use maple syrup instead of sugar to add a hint of maple depth to the bread.
Taste Delicious Swirled Pumpkin Cream Cheese Bread
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup (230g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (100g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1/2 cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts or pecans (optional)
For the Cream Cheese Swirl:
- 8 ounces (225g) cream cheese, softened
- 1/3 cup (67g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and roughly 55-65 minutes to bake. Allow an additional 15 minutes for the bread to cool before slicing. So, plan for around 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Prepare Your 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 prevent sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this bowl aside for now.
3. Combine Pumpkin Mixture:
In a large bowl, stir together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth. Beat in the eggs one at a time, then add the vanilla extract and mix just until combined.
4. Incorporate Dry Ingredients:
Gradually add the dry ingredient mixture to the pumpkin mixture. Fold gently until just blended to keep the batter light. Stir in the chopped nuts if you want some crunch.
5. Prepare the Cream Cheese Swirl:
In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy.
6. Layer and Swirl:
Pour half of the pumpkin batter into the prepared pan and smooth out the top. Dollop the cream cheese mixture evenly over this pumpkin layer. Spread the remaining pumpkin batter over the cream cheese. Using a knife or skewer, swirl the cream cheese and pumpkin batter together by making figure-eight or circular movements to create a marbled look.
7. Bake and Cool:
Bake the bread for 55 to 65 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.
This pumpkin bread is cozy and moist with a delicious cream cheese swirl—perfect for breakfast, snack, or dessert. Enjoy it warm or at room temperature!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid before using to avoid making the batter too wet.
How Should I Store Leftover Pumpkin Cream Cheese Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze slices for up to 3 months—thaw before enjoying.
Can I Substitute Cream Cheese with Something Else?
You can use a dairy-free or vegan cream cheese alternative if needed. Just make sure it’s softened for easy mixing and similar in texture to regular cream cheese.
Is It Possible to Make This Bread Ahead of Time?
Absolutely! You can prepare the batter and cream cheese swirl ahead of time and store in the fridge for up to 24 hours before baking. Just bake as directed when ready.
