Pumpkin Bread with Cream Cheese Swirl Recipe

Here’s a delicious Pumpkin Bread with Cream Cheese Swirl recipe!

This moist and flavorful pumpkin bread is swirled with a rich cream cheese filling, making it the perfect fall treat.

It’s easy to make and sure to impress!

Ingredients

For the Cream Cheese Swirl:

• 8 oz (225g) cream cheese, softened
• ¼ cup (50g) granulated sugar
• 1 large egg yolk
• ½ tsp vanilla extract

For the Pumpkin Bread:

• 1 ¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup (120ml) vegetable oil or melted coconut oil
• ¾ cup (150g) granulated sugar
• ½ cup (100g) brown sugar, packed
• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (60ml) milk (any kind)

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Instructions

1. Preheat and Prepare:

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Make the Cream Cheese Swirl:

1. In a medium bowl, beat the cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy. Set aside.

3. Make the Pumpkin Bread Batter:

1. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, vanilla extract, and milk until well combined.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

4. Assemble the Bread:

1. Pour half of the pumpkin batter into the prepared loaf pan.
2. Spoon half of the cream cheese mixture over the batter and gently swirl it with a knife or skewer.
3. Add the remaining pumpkin batter, then top with the rest of the cream cheese mixture. Swirl again gently.

5. Bake:

1. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid the cream cheese swirl when testing).
2. Let the bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.

6. Serve:

1. Slice and enjoy! Store leftovers in an airtight container in the fridge for up to 5 days.

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Tips

• For a richer flavor, use full-fat cream cheese.
• If you prefer a stronger pumpkin flavor, add an extra ¼ cup of pumpkin puree.
• This bread freezes well! Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.

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This Pumpkin Bread with Cream Cheese Swirl is the ultimate fall indulgence—moist, spiced, and swirled with creamy goodness! 🎃🍞