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Cream Cheese Swirl Pumpkin Bread

Cream Cheese Swirl Pumpkin Bread – Deliciously moist and dense pumpkin bread that is perfectly spiced with warm flavours, and filled with a cream cheese swirl. This is the ULTIMATE pumpkin bread to make this autumn!

Cream Cheese Swirl Pumpkin Bread

Cream Cheese Swirl Pumpkin Bread

I absolutely LOVE pumpkin bread.

As you can see with my Pumpkin Chocolate Chip Bread and my Pumpkin Bread, I am not short of recipes for it.

This cream cheese swirl version just might happen to be my favourite.

It is moist and dense, perfectly spiced with cinnamon, ginger, nutmeg, and cloves, and is generously filled with a cream cheese swirl.

If you’re looking for the ultimate pumpkin bread to serve to family and friends, look no further. I promise you everyone will love it!

Looking for more pumpkin recipes? Check out my Pumpkin Spice Smoothie, Baked Pumpkin Doughnuts with Maple Cinnamon Glaze, and my Nutella Stuffed Pumpkin Muffins.

Cream Cheese Swirl Pumpkin Bread

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

For the Bread:

  • Plain/all-purpose flour
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves
  • Large eggs: You’ll need 2.
  • Light brown sugar
  • Canned pumpkin puree: NOT pumpkin pie filling.
  • Vegetable oil: Adds extra moisture to the loaf.
  • Vanilla extract

For the Cream Cheese Swirl:

  • Cream cheese: Softened.
  • Caster/granulated sugar
  • Large egg
  • Vanilla extract
  • Plain/all-purpose flour

How to make Cream Cheese Swirl Pumpkin Bread

To make this bread, simply grab a medium mixing bowl and whisk together the flour, baking soda, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and well combined.

Add the pumpkin puree, oil, and vanilla extract, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined – do not overmix. The mixture will be thick and somewhat lumpy.

Add two large scoops of the pumpkin batter to the bottom of a greased and lined 9×5-inch loaf pan, and spread out evenly.

For the cream cheese swirl, mix together the cream cheese and sugar until smooth and combined.

Add the egg, vanilla, and flour, and mix until completely combined.

Alternating between the cream cheese mixture and the pumpkin batter, add scoops to the prepared pan until both mixtures are used up.

Using a knife or a cake tester, swirl the two mixtures together. Do not overdo it – you want thick layers of cream cheese.

Bake for about 60 – 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.

TIP: At around the 45 minute mark, cover the pan loosely with foil to prevent the bread from browning too much.

Leave to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Cream Cheese Swirl Pumpkin Bread
Cream Cheese Swirl Pumpkin Bread

This Cream Cheese Swirl Pumpkin Bread is:

  • quick and easy to throw together
  • deliciously moist and dense
  • packed full of warm flavours
  • filled with a beautiful cream cheese swirl
  • the perfect loaf for autumn/fall!

How long will this pumpkin bread last? This bread will stay fresh kept in an airtight container at room temperature or in the fridge for up to 5 days. Warm a slice up in the microwave for a few seconds before eating, if desired.

Can I freeze this bread? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Cream Cheese Swirl Pumpkin Bread
Cream Cheese Swirl Pumpkin Bread

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Cream Cheese Swirl Pumpkin Bread

Cream Cheese Swirl Pumpkin Bread

Yield: 10 - 12 slices
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes

Deliciously moist and dense pumpkin bread that is perfectly spiced with warm flavours, and filled with a cream cheese swirl. This is the ULTIMATE pumpkin bread to make this autumn!

Ingredients

For the Bread

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup (150g) light brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl

  • 8oz (226g) cream cheese, softened
  • 1/4 cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons (25g) plain/all-purpose flour

Instructions

For the Bread

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
  2. Whisk together the flour, baking soda, salt, and spices. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and well combined. Add the pumpkin, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
  5. Add two large scoops of the pumpkin batter to the bottom of the prepared pan, and spread out evenly.

For the Cream Cheese Swirl

  1. Mix together the cream cheese and sugar until smooth and combined. Add the egg, vanilla, and flour, and mix until completely combined.
  2. Alternating between the cream cheese mixture and the pumpkin batter, add scoops to the prepared pan until both mixtures are used up.
  3. Using a knife or a cake tester, swirl the two mixtures together. Do not overdo it - you want thick layers of cream cheese.
  4. Bake for about 60 - 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.
  5. TIP: At around the 45 minute mark, cover the pan loosely with foil to prevent the bread from browning too much.
  6. Leave to cool completely in the pan on a wire rack before slicing and serving.

Notes

Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

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Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 325Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 66mgSodium: 276mgCarbohydrates: 38gFiber: 2gSugar: 18gProtein: 5g

Nutrition information isn’t always accurate.

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