Easy Pumpkin Bread with Cream Cheese Swirl is a delightful fall treat that’s soft, moist, and packed with warm pumpkin spice flavors. The bread itself is tender and fragrant, and the creamy swirl of tangy cream cheese adds a lovely contrast that makes every bite special. It’s a simple recipe that feels cozy and inviting, perfect for chilly mornings or afternoon snacks.
I love making this pumpkin bread when I want something that tastes like autumn in every slice but without a lot of fuss. The cream cheese swirl is one of my favorite parts—it keeps the bread from feeling too heavy and gives it a little sweet and tangy surprise inside. I usually double the recipe because it gets eaten up so fast around here!
One of the best ways I like to enjoy this pumpkin bread is sliced thick and slightly warmed, maybe with a pat of butter on top. It goes great with a hot cup of coffee or tea. I’ve also brought this bread to fall gatherings, and it’s always a hit because it’s both simple and just a bit special with that cream cheese twist.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but fresh homemade puree works great too. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Spices: Cinnamon and nutmeg bring warmth, while cloves and ginger add depth. You can skip cloves or ginger if you prefer a simpler flavor.
Oil or Butter: Oil keeps the bread moist, but melted butter adds richness. I like butter for a slightly deeper flavor.
Cream Cheese: Full-fat cream cheese works best for a smooth, creamy swirl. You can try Neufchâtel for a lower-fat option, but texture changes a bit.
How Do I Get a Beautiful Cream Cheese Swirl Without Overmixing?
Creating the swirl is easier than it looks, but the key is gentle handling:
- Start with spreading half the pumpkin batter evenly in the pan.
- Dollop the cream cheese mix on top in small spoonfuls—don’t spread it flat yet.
- Use a knife or skewer to gently swirl by dragging through the cream cheese and pumpkin batter just a couple of times. Avoid overmixing or the swirl will disappear.
- Top this with the rest of the pumpkin batter and gently smooth it out.
This method keeps distinct layers and gives you that pretty marbled look every time. Plus, it helps maintain the bread’s tender texture by handling the batter lightly.
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for even baking and shaping your pumpkin bread.
- Mixing bowls – one for wet and one for dry ingredients to keep mixing simple and organized.
- Electric mixer or hand whisk – makes blending cream cheese and eggs smooth and easy.
- Rubber spatula – great for folding ingredients gently and scraping down bowls.
- Toothpick or skewer – essential for creating the cream cheese swirl and testing doneness.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that complements the soft bread.
- Mix in 1/2 cup of chocolate chips for a sweet surprise in every bite.
- Swap pumpkin puree with mashed sweet potatoes for a slightly different flavor and color.
- Try adding a teaspoon of espresso powder to the batter for a subtle depth that enhances the spices.
Easy Pumpkin Bread with Cream Cheese Swirl
Ingredients You’ll Need:
For the Pumpkin Bread:
- 1 3/4 cups 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 pumpkin puree (canned or homemade)
- 1/2 cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl:
- 8 oz (225g) cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 55 to 65 minutes to bake. Allow an extra 15 minutes for the bread to cool in the pan before transferring it to a rack. So, plan for roughly 1.5 hours from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper so the bread won’t stick.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until well combined. Set this bowl aside for now.
3. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, vegetable oil (or melted butter), sugar, eggs, and vanilla extract. Stir or beat with a mixer until smooth and fully blended.
4. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet mixture. Stir gently just until you don’t see any more flour. Try not to overmix to keep the bread soft and tender.
5. Prepare the Cream Cheese Swirl:
In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy.
6. Layer and Swirl the Batter:
Pour half of the pumpkin bread batter evenly into the prepared loaf pan. Dollop spoonfuls of the cream cheese mixture over the batter. Using a knife or skewer, gently swirl the cream cheese into the pumpkin batter to create a marbled look. Then carefully pour the remaining pumpkin batter on top and spread it evenly.
7. Bake the Bread:
Bake the loaf at 350°F (175°C) for 55 to 65 minutes. To check if it’s done, insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The cream cheese swirl will be set but still creamy.
8. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.
9. Storage Tips:
Store the bread wrapped tightly at room temperature for up to 4-5 days. You can also refrigerate it for longer freshness.
Can I Use Frozen Pumpkin Puree for This Bread?
Yes! Just make sure to fully thaw the frozen pumpkin puree and drain any excess liquid before using it in the recipe to keep the bread from becoming too moist.
How Should I Store Leftover Pumpkin Bread?
Keep leftovers in an airtight container at room temperature for up to five days, or refrigerate for up to a week. To enjoy, warm slices slightly in the microwave or oven.
Can I Substitute the Cream Cheese Swirl?
If you’re not a fan of cream cheese, you can skip the swirl or try a sweetened ricotta cheese mixture. Just keep in mind the texture and flavor will be different but still delicious!
What Could I Add for Extra Texture or Flavor?
Try adding chopped nuts like walnuts or pecans, or mix in chocolate chips to the batter for a crunchy or sweet surprise that pairs wonderfully with the pumpkin spices.
