There’s something about fall that makes the whole world slow down, the air cools, the kitchen warms, and suddenly, baking feels like a love language. This Pumpkin Bread with Cream Cheese Swirl is exactly that: a tender, aromatic loaf that smells like home. It’s simple enough for a weekday bake, yet beautiful enough to impress at brunch.
If you’ve ever wished your homemade pumpkin bread looked (and tasted) like it came straight from a café, this is your recipe. The secret? A velvety cream cheese swirl that cuts through the warm spice and sweet pumpkin, creating a loaf that’s rich, moist, and visually stunning.
Ingredients for Pumpkin Bread and Cream Cheese Swirl
For the Pumpkin Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup granulated sugar
For the Cream Cheese Swirl:
- 4 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
Optional Add-Ins:
- ½ cup chopped pecans or walnuts
- ½ cup dark chocolate chips
- A sprinkle of turbinado sugar on top for crunch
How to Make Pumpkin Bread with Cream Cheese Swirl
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal. - Combine Dry Ingredients:
In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. - Mix the Wet Ingredients:
In another bowl, combine pumpkin puree, oil, eggs, and sugar. Whisk until smooth and slightly glossy — that’s how you know your batter will bake up moist. - Make the Batter:
Pour the wet ingredients into the dry and fold gently until just combined. (Overmixing here is the enemy of tenderness.) - Prepare the Cream Cheese Swirl:
Beat the softened cream cheese, sugar, egg yolk, and vanilla until completely smooth and creamy. No lumps allowed — room temperature ingredients are key. - Assemble the Loaf:
Pour half of the pumpkin batter into the loaf pan. Spoon half the cream cheese mixture in dollops on top. Add the remaining batter, then finish with the rest of the cream cheese. - Create the Swirl:
Use a butter knife or skewer to gently swirl the cream cheese into the pumpkin batter in a zigzag or figure-eight motion. Don’t overdo it — two or three passes are plenty. - Bake:
Bake for 60–65 minutes, or until a toothpick inserted in the center comes out mostly clean. - Cool Completely:
Let it cool in the pan for 10 minutes, then transfer to a rack. Wait until it’s fully cooled before slicing — it’s worth the patience.
Tips & Tricks for the Perfect Texture
- Room Temperature Everything: Cold eggs or cream cheese can ruin the batter’s consistency.
- Don’t Overmix: Stir just until the flour disappears. This keeps the crumb tender.
- Oven Accuracy: Use an oven thermometer if possible — too hot and the middle will sink.
- Swirl Smarter: Fewer, deeper swirls create better definition than many shallow ones.
Pro Tip: Want a bakery-style crack on top? Gently score the center of the batter with a knife before baking.
Substitutions & Variations
- Gluten-Free: Use 1:1 gluten-free flour blend.
- Dairy-Free: Swap cream cheese for a plant-based version (Kite Hill or Tofutti work well).
- Sugar Alternatives: Replace granulated sugar with coconut sugar or maple syrup (reduce oil slightly).
- Add Flavor Depth: Add a teaspoon of instant espresso powder to highlight the spice.
- Festive Add-Ins: Try cranberries, toasted pecans, or chocolate chips for variety.
Storage & Freezing Tips
| Storage Method | Duration | How to Store |
|---|---|---|
| Room Temp | 2–3 days | Airtight container or wrapped tightly |
| Refrigerator | Up to 1 week | Wrap in plastic wrap to preserve moisture |
| Freezer | Up to 3 months | Double-wrap in foil and freezer-safe bag |
To Reheat: Thaw overnight in the fridge and warm individual slices in the microwave for 10–15 seconds.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes — just make sure it’s well-puréed and drained. Homemade pumpkin purée can be wetter, so reduce any added liquid or oil slightly.
Why did my pumpkin bread sink in the middle?
Usually because of underbaking or inaccurate oven temperature. Let it bake fully until the center springs back slightly when pressed.
Can I double this recipe?
Absolutely! Divide between two loaf pans and bake side by side. Perfect for gifting.
Can I make this recipe vegan?
Yes. Use flax eggs (1 tbsp flaxseed meal + 2½ tbsp water per egg) and vegan cream cheese.
Nutrition Information (Per Slice)
- Calories: 280
- Carbohydrates: 33g
- Fat: 14g
- Protein: 4g
- Sugar: 20g
(Estimated based on standard ingredients.)
Bake the Taste of Fall
This pumpkin bread isn’t just dessert, it’s a season in loaf form. Every bite brings that comforting mix of spice, sweetness, and creaminess that feels like wrapping your hands around a warm mug on a chilly morning.
Bake it for someone you love (or just for yourself, no judgment). Either way, once that aroma hits the air, you’ll remember exactly why we all fall in love with fall.
Pumpkin Bread with Cream Cheese Swirl Recipe | Moist & Easy Fall Loaf
Ingredients
For the Pumpkin Bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil (or melted coconut oil)
- 2 large eggs
- 1 cup granulated sugar
granulated sugar
- 4 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- 1 tsp vanilla extract
Optional Add-Ins:
- ½ cup chopped pecans or walnuts
- ½ cup dark chocolate chips
- A sprinkle of turbinado sugar on top for crunch
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Mix the Wet Ingredients: In another bowl, combine pumpkin puree, oil, eggs, and sugar. Whisk until smooth and slightly glossy — that’s how you know your batter will bake up moist.
- Make the Batter: Pour the wet ingredients into the dry and fold gently until just combined. (Overmixing here is the enemy of tenderness.)
- Prepare the Cream Cheese Swirl: Beat the softened cream cheese, sugar, egg yolk, and vanilla until completely smooth and creamy. No lumps allowed — room temperature ingredients are key.
- Assemble the Loaf: Pour half of the pumpkin batter into the loaf pan. Spoon half the cream cheese mixture in dollops on top. Add the remaining batter, then finish with the rest of the cream cheese.
- Create the Swirl: Use a butter knife or skewer to gently swirl the cream cheese into the pumpkin batter in a zigzag or figure-eight motion. Don’t overdo it — two or three passes are plenty.
- Bake: Bake for 60–65 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool Completely: Let it cool in the pan for 10 minutes, then transfer to a rack. Wait until it’s fully cooled before slicing — it’s worth the patience.