Easy Pumpkin Bread with Cream Cheese Swirl
Easy Pumpkin Bread with Cream Cheese Swirl is a delightful treat that combines the warm, cozy flavors of pumpkin with a creamy, tangy swirl of cream cheese right through the…
Tip: save now, cook later.Easy Pumpkin Bread with Cream Cheese Swirl is a delightful treat that combines the warm, cozy flavors of pumpkin with a creamy, tangy swirl of cream cheese right through the middle. The bread itself is soft and moist, spiced just enough with cinnamon and nutmeg to bring that classic fall feeling to every bite. You’ll love how the swirl adds a beautiful twist and a little surprise creaminess that makes each slice feel special.
I like to make this pumpkin bread when the weather starts to cool down and the pumpkin season is in full swing. It’s one of those simple recipes that feels a bit fancy but couldn’t be easier to throw together. I usually keep a loaf on hand for quick breakfasts or to share with friends because it’s a guaranteed crowd-pleaser — the cream cheese swirl makes it stand out from your typical pumpkin bread every time.
My favorite way to enjoy this bread is slightly warmed, maybe with a cup of hot tea or coffee. Sometimes, I’ll toast a slice lightly and spread a little butter on top, which melts right into the cream cheese parts and is just pure comfort. This pumpkin bread always brings a little cozy charm to any day, whether it’s a weekday snack or a weekend treat with loved ones.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, for the best texture and flavor. If fresh pumpkin is your choice, cook and puree it first. It gives the bread a moist, tender crumb.
Spices: Cinnamon and nutmeg are must-haves for that classic fall taste. Cloves and ginger add warmth but can be skipped if you prefer a milder flavor.
Sugars: A mix of granulated and brown sugar balances sweetness and moisture. Brown sugar adds a hint of caramel that complements pumpkin well. Maple syrup can also substitute for brown sugar.
Oil vs. Butter: Vegetable oil keeps the bread moist, but melted butter adds richer flavor. Both work fine—choose based on what you like or have on hand.
Cream Cheese: Make sure it’s softened for easy mixing. Full-fat cream cheese gives a nice tang and creamy texture. For a lighter option, try reduced-fat cream cheese, but the swirl may be less rich.
How Do I Make a Beautiful Cream Cheese Swirl Without Overmixing?
The swirl is the star here, so a gentle touch is key. First, dollop the cream cheese mixture over half of the pumpkin batter, then add the rest of the batter on top. Don’t try to mix fully!
- Use a butter knife or skewer to gently ripple through the batter layers just a few times—like drawing figure eights or zigzags.
- Stopping early keeps defined swirls, not a muddy mix.
- Over-swizzling blends the two batters too much, losing that lovely contrast.
This technique keeps the cream cheese swirl looking beautiful and distinct once baked. It’s easier than you’d think and adds a nice surprise in every slice!
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for this bread and helps it bake evenly.
- Mixing bowls – one medium for dry ingredients and one large for wet ingredients keeps things neat and simple.
- Hand mixer or whisk – makes it easy to blend the cream cheese swirl smooth and the batter lump-free.
- Rubber spatula – great for folding ingredients gently without overmixing.
- Toothpick or skewer – to check if the bread is fully baked and for swirling the cream cheese.
- Wire rack – lets the bread cool evenly and keeps the bottom from getting soggy.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts to the pumpkin batter for a crunchy texture that pairs well with the creamy swirl.
- Mix in mini chocolate chips for a touch of sweetness in every bite, which balances the pumpkin spice nicely.
- Try swapping the cream cheese for mascarpone to create a richer, smoother swirl with a mild tang.
- For a dairy-free option, use a plant-based cream cheese alternative without changing the recipe much.
Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/4 teaspoon ground ginger (optional)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
How Much Time Will You Need?
This pumpkin bread takes about 15 minutes to prepare and about 55-65 minutes to bake. Plus, allow 15 minutes for cooling. So, from start to finish, plan on just under 1 hour and a half before you can enjoy your tasty loaf!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×5 inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients for Pumpkin Bread:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves (if using), and ginger (if using). This evenly distributes the spices and leavening.
3. Mix Wet Ingredients for Pumpkin Bread:
In a large bowl, whisk together both sugars, pumpkin puree, oil (or melted butter), eggs, and vanilla extract until the mixture is smooth and combined.
4. Combine the Pumpkin Bread Batter:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Avoid overmixing to keep the bread tender.
5. Prepare the Cream Cheese Swirl:
In another bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
6. Assemble the Bread:
Pour half of the pumpkin batter into the loaf pan and spread it evenly. Drop spoonfuls of the cream cheese mixture over the batter. Then pour the remaining pumpkin batter on top. Finally, take a knife or skewer and gently swirl through the batter and cream cheese to create a marbled effect.
7. Bake:
Bake in your preheated oven for 55 to 65 minutes. To test for doneness, insert a toothpick into the batter part (avoiding the cream cheese swirl). It should come out clean or with a few moist crumbs. If the bread browns too quickly, tent loosely with foil halfway through baking.
8. Cool:
Allow the bread to cool in the pan for about 15 minutes. Then, carefully remove it from the pan and cool completely on a wire rack before slicing.
9. Serve and Store:
Enjoy slices as they are, or lightly toasted with butter for a cozy treat. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure it’s fully thawed and well-drained if there’s excess liquid. Pat it dry with paper towels before measuring to avoid extra moisture in the batter.
Can I Substitute the Oil with Butter?
Absolutely. Melted butter adds a richer flavor and works perfectly in this recipe. Use the same amount (1/2 cup) as the oil called for.
How Do I Store Leftover Pumpkin Bread?
Keep leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days or freeze slices wrapped tightly for up to 3 months.
Can I Make This Pumpkin Bread Ahead of Time?
Yes! You can bake it the day before. Just store it covered at room temperature or in the fridge. Warm slices gently before serving for the best taste.
