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Moist Pumpkin Cream Cheese Swirl Bread

A moist loaf of pumpkin cream cheese bread, partially sliced, showing the orange crumb and cream cheese swirl.
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Bake this bakery-style pumpkin loaf featuring a moist, spiced crumb and a rich, tangy cream cheese swirl throughout. This easy recipe is perfect for fall breakfasts or desserts.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree (not pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a separate bowl, mix the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until well combined.
  4. Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix the batter.
  5. Prepare the cream cheese filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Dollop the cream cheese mixture evenly over the batter layer.
  8. Top with the remaining pumpkin batter.
  9. Use a knife or skewer to gently swirl the cream cheese layer into the pumpkin batter to create a marbled effect.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a coffee shop copycat texture, avoid overmixing the batter after adding the flour.
  • If you want a pecan streusel topping, mix 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup chopped pecans, and 3 tablespoons melted butter, then sprinkle over the top before baking.
  • This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

Find it online: https://delishsymphony.com/pumpkin-cream-cheese-bread/