Easy Pumpkin Bread with Cream Cheese Swirl is a cozy treat that brings together the warm flavors of pumpkin and a creamy, tangy swirl of cream cheese. It’s soft, moist, and bursting with that perfect autumn vibe in every bite. The cream cheese adds a lovely contrast that makes this pumpkin bread extra special and satisfying.
I love making this pumpkin bread when the weather starts to cool down because it fills the house with the most comforting smells. What makes it even better is how simple it is to prepare—no fancy ingredients or complicated steps, just straightforward baking that anyone can enjoy. I always think the cream cheese swirl is the best part; it feels like a little surprise in the middle of every slice.
My favorite way to enjoy this pumpkin bread is sliced thick with a cup of hot tea or coffee. It’s perfect for breakfast, an afternoon snack, or just whenever you want a cozy nibble. If I’m sharing it with friends or family, it disappears fast, so I usually double the recipe. Honestly, once you try this easy pumpkin bread with that creamy swirl, it might just become your go-to fall favorite too!
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree for the best texture, not pumpkin pie filling. If unavailable, homemade pumpkin puree works fine—just roast and mash pumpkin until smooth.
Spices: Cinnamon and nutmeg are must-haves for that warm pumpkin flavor. Cloves and ginger are optional but add nice depth. Feel free to adjust these based on your taste.
Oil vs. Butter: The recipe uses vegetable oil for moist bread, but melted butter is a tasty alternative that adds richness. I sometimes use half and half for a balanced flavor and texture.
Cream cheese: Softened cream cheese makes the swirl smooth and creamy. If you need a dairy-free option, try a vegan cream cheese, keeping in mind it might change texture slightly.
How Do I Create a Beautiful Cream Cheese Swirl Without Overmixing?
Swirling the cream cheese swirl into the pumpkin batter is key for that pretty marbled effect. Here’s how to do it right:
- Pour half the pumpkin batter into the pan and spread evenly.
- Dollop half the cream cheese mixture gently on top, don’t stir.
- Add the remaining pumpkin batter, then the rest of the cream cheese mixture.
- Use a knife or skewer to gently swirl by making loose figure-eights or circular motions.
- Stop once swirled—overmixing will blend everything and lose the contrast.
These gentle swirls give you a nice balance of cream cheese and pumpkin flavors in every slice! It’s easier than you think and looks great when sliced.
Equipment You’ll Need
- 9×5 inch loaf pan – perfect size for baking the bread evenly and creating nice slices.
- Mixing bowls – you’ll need at least two, one for pumpkin batter and one for the cream cheese swirl.
- Electric mixer or hand whisk – helps blend the batter and cream cheese filling smoothly.
- Rubber spatula – great for scraping down the sides of bowls so nothing goes to waste.
- Knife or skewer – to swirl the cream cheese mixture gently into the pumpkin batter for that marbled look.
- Cooling rack – lets the bread cool evenly and keeps the crust from getting soggy.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for extra crunch and a nutty flavor that pairs well with pumpkin.
- Mix in dried cranberries or raisins for a little fruity sweetness and chewiness.
- Swap out the cream cheese for mascarpone to get a milder, creamier swirl that’s less tangy.
- For a spicier twist, add a pinch of cayenne pepper or increase the cinnamon and nutmeg to boost the warm spice notes.
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 granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 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?
You’ll spend about 15 minutes preparing the batter and cream cheese swirl. The baking time is 55 to 65 minutes, followed by around 15 minutes of cooling before slicing. In total, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line it with parchment paper for easy release.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set this aside.
3. Make the Pumpkin Batter
In a large bowl, beat the sugar and oil together until combined. Add the eggs one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry Cakes
Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Be careful not to overmix; this keeps the bread tender.
5. Prepare the Cream Cheese Swirl
In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
6. Assemble the Layers
Pour half of the pumpkin batter into the loaf pan and spread evenly. Dollop half of the cream cheese mixture over the batter, spreading gently but not mixing. Pour the remaining pumpkin batter on top, then add the remaining cream cheese mixture.
7. Create the Swirl
Use a knife or skewer to carefully swirl the cream cheese into the pumpkin batter to create a pretty marbled effect. Be gentle—too much swirling will blend the layers together.
8. Bake and Cool
Bake in the oven for 55–65 minutes, or until a toothpick inserted into the center comes out mostly clean, with a few moist crumbs. Let the bread cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
9. Serve and Enjoy!
Slice and enjoy this moist, spiced pumpkin bread with creamy swirls for breakfast, snack, or tea time.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely in the fridge overnight or in a bowl of warm water. Stir well before measuring to get an even texture in your bread.
Can I Substitute the Cream Cheese Swirl?
If you prefer, you can swap cream cheese for mascarpone or ricotta for a milder, creamier swirl. Keep in mind the texture and tanginess will change slightly.
How Should I Store Leftover Pumpkin Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and refrigerate for up to a week, or freeze slices for up to 3 months.
Can I Add Nuts or Fruit to This Recipe?
Absolutely! Fold in chopped nuts like walnuts or pecans, or dried fruits such as cranberries or raisins into the batter for extra texture and flavor. Add about 1/2 cup.