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Ultimate Cream Cheese Swirl Pumpkin Bread – Easy Homemade Recipe

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This pumpkin bread features a thick, tangy cream cheese swirl that stays perfectly in the center of every slice. It’s incredibly moist, made with simple pantry ingredients, and delivers a beautiful contrast of flavors in every bite.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) block-style cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract (for cream cheese filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving 2 inches of overhang on the long sides.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with a hand mixer until smooth. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla. Beat until thick and creamy. Set aside.
  3. Mix wet ingredients for pumpkin batter: In a large bowl, whisk together pumpkin puree, vegetable oil, 1 cup sugar, and brown sugar until smooth. Add eggs and 1 teaspoon vanilla; whisk until combined.
  4. Add dry ingredients: Sprinkle flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Stir until just combined. Do not overmix.
  5. Layer the batter and filling: Pour half the pumpkin batter into the prepared pan. Spoon cream cheese filling over it, spreading gently. Top with remaining pumpkin batter.
  6. Swirl: Insert a butter knife or skewer into the batter and drag in a zigzag pattern 4-5 times. Do not over-swirl.
  7. 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.
  8. Cool in pan on a wire rack for 15 minutes. Use parchment handles to lift bread out; cool completely on rack before slicing.

Notes

Room temperature ingredients are essential for best results. Use block-style cream cheese, not spreadable. Let bread cool completely before slicing for clean layers. Bread tastes even better the next day. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese alternative.

Nutrition

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

Find it online: https://cookluma.com/ultimate-cream-cheese-swirl-pumpkin-bread-easy-homemade-recipe/