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Sliced pumpkin bread with cream cheese swirl showing marbled interior on rustic wooden board
John

Pumpkin Bread with Cream Cheese

This Pumpkin Bread with Cream Cheese Swirl is moist, flavorful, and perfectly spiced with a luscious cream cheese layer running through the middle. A fall favorite that makes every slice indulgent and comforting!
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 tsp vanilla extract
For the Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk together oil, granulated sugar, brown sugar, eggs, pumpkin puree, and vanilla until smooth.
  4. Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. In another bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
  6. Pour half of the pumpkin batter into the loaf pan. Spread the cream cheese mixture evenly on top. Pour the remaining pumpkin batter over the cream cheese layer and smooth the top.
  7. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the bread to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

For an extra touch, sprinkle cinnamon sugar on top of the batter before baking. Store leftovers in the refrigerator for up to 4 days or freeze for longer storage.
Nutrition Information:
  • Calories: 285
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 65mg
  • Sodium: 245mg
  • Total Carbohydrates: 44g
  • Dietary Fiber: 2g
  • Sugars: 32g
  • Protein: 5g
  • Vitamin A: 25% D