Easy Pumpkin Bread with Cream Cheese Swirl is a delightful treat that’s soft, moist, and bursting with cozy pumpkin flavor. The creamy swirl of tangy cream cheese adds an extra layer of richness that makes each slice feel special. It’s the perfect snack or breakfast that reminds you of crisp fall days and warm kitchens.
I love making this bread when I want something simple but comforting. The cream cheese swirl isn’t just tasty—it makes every bite feel a little more indulgent without any extra effort. Mixing the batter is straightforward, and the house fills with the inviting smell of pumpkin, cinnamon, and sweet spices that feel like a hug.
My favorite way to enjoy this pumpkin bread is slightly warmed up, maybe with a little butter on top. It’s great for sharing at family gatherings or bringing along to a friend’s house. I’ve found that wrapping it up as a homemade gift always brings smiles, and honestly, I find myself sneaking extra slices when no one is looking!
Key Ingredients & Substitutions
Pumpkin Puree: Use pure canned pumpkin, not pie filling, for the best flavor. If fresh pumpkin is your thing, cook and puree it well, but canned saves time and keeps moisture consistent.
Cream Cheese: The cream cheese swirl adds a creamy tang that balances the spices. If you want, try Neufchâtel for a lower-fat option or mascarpone for an even richer taste.
Spices: Cinnamon and nutmeg are essential for that cozy pumpkin flavor. I love adding a pinch of cloves or ginger, but feel free to adjust to your preference or skip them if you like milder flavors.
Oil vs Butter: Vegetable oil keeps the bread moist, but melted butter adds flavor. I sometimes do half and half to get the best of both worlds.
How Do You Get a Beautiful Cream Cheese Swirl in Pumpkin Bread?
The swirl is all about layering and gentle swirling:
- Pour half the pumpkin batter first and smooth it out gently; this makes a solid base.
- Add the cream cheese mixture evenly on top to create a distinct layer.
- Pour the remaining pumpkin batter slowly over the cream cheese to avoid breaking through the layer.
- Use a knife or skewer to drag through the batter in a few sweeping motions—not overdoing it—to create a nice marbled swirl.
- Swirling too much can blend everything together, so keep it light to maintain those pretty lines in your bread.
Equipment You’ll Need
- 9×5-inch loaf pan – the perfect size for this bread to bake evenly and hold the cream cheese swirl nicely.
- Mixing bowls – I like having one medium and one large bowl to keep the wet and dry ingredients separate before combining.
- Hand mixer or whisk – makes beating the cream cheese mixture smooth and helps blend the batter easily.
- Rubber spatula – great for scraping the bowl clean and folding ingredients gently without deflating the batter.
- Toothpick or skewer – for checking doneness and creating that beautiful cream cheese swirl pattern.
Flavor Variations & Add-Ins
- Add 1/2 cup chopped walnuts or pecans for a crunchy texture that pairs well with pumpkin’s softness.
- Stir in 1/2 cup chocolate chips to add a sweet surprise in every bite—especially fun if you love chocolate and pumpkin together.
- Swap cinnamon and nutmeg for pumpkin pie spice blend to simplify your spice mix without losing flavor.
- Replace part of the cream cheese with softened maple cream cheese for a subtle, cozy maple twist in the swirl.
Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (1 package) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 55-65 minutes to bake, and around 15 minutes to cool. Plan on roughly 1 hour and 30 minutes total from start to finish.
Step-by-Step Instructions:
1. Preheat and Prep Your Pan:
Set your oven to 350°F (175°C) and grease and flour a 9×5 inch loaf pan. You can also line it with parchment paper to make removing the bread easier.
2. Make the Pumpkin Bread Batter:
In a medium bowl, whisk together all your dry ingredients – flour, baking soda and powder, salt, cinnamon, nutmeg, cloves, and ginger. In a large bowl, beat sugar and oil until smooth. Add eggs one at a time, mixing well after each. Stir in pumpkin puree and vanilla. Gradually add the dry ingredients to the wet, stirring just until combined. Don’t overmix!
3. Mix the Cream Cheese Swirl:
In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla together until smooth and creamy.
4. Layer and Swirl:
Pour half the pumpkin batter into your prepared pan and smooth the top. Spoon the cream cheese mixture evenly over it. Carefully pour the remaining pumpkin batter over the cream cheese layer. Using a knife or skewer, gently swirl the cream cheese through the pumpkin batter to create a pretty marbled effect.
5. Bake until Done:
Bake for 55 to 65 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs. If the bread’s top browns too quickly, cover it loosely with foil partway through baking.
6. Cool and Serve:
Let the bread rest in the pan for about 15 minutes. Then, remove it and transfer to a wire rack to cool completely before slicing. Serve warm or at room temperature.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw the pumpkin puree completely and drain any excess liquid before using it to keep the batter from becoming too wet.
Can I Substitute Greek Yogurt for the Cream Cheese?
You can try using thick Greek yogurt for a lighter swirl, but the texture and tang will be milder. For the best creamy swirl, cream cheese is recommended.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. You can warm slices briefly in the microwave or toaster oven to freshen them up.
Can I Make This Pumpkin Bread Gluten-Free?
Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder for best results.
