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Ultimate Moist Bakery-Style Pumpkin Cream Cheese Swirl Bread

A loaf of rich orange pumpkin cream cheese bread, partially sliced, showing a beautiful cream cheese swirl inside.
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You can make this incredibly moist pumpkin bread with a rich, tangy cream cheese swirl baked right in. It is an easy quick bread recipe perfect for fall baking, breakfast, or dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
  3. In a separate medium bowl, whisk together the 1 cup sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix them together with a spatula just until combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and makes the bread tough.
  5. Prepare the cream cheese swirl filling: In a small bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk and 1/2 teaspoon vanilla extract until the mixture is creamy.
  6. Pour half of the pumpkin batter into your prepared loaf pan.
  7. Dollop spoonfuls of the cream cheese mixture evenly over the batter layer.
  8. Pour the remaining pumpkin batter over the cream cheese layer.
  9. Take a butter knife and gently swirl it through the batter 3 to 4 times to create the marbled effect. Do not over-swirl, or the layers will blend completely.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely before slicing.

Notes

  • For the best moisture, use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
  • To achieve that bakery-style tang in the swirl, make sure your cream cheese is fully softened before mixing.
  • If you want a thicker, more defined swirl, chill the cream cheese mixture for 10 minutes before layering it into the batter.

Nutrition

Find it online: https://tastetaught.com/pumpkin-cream-cheese-bread-recipe/