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Ultimate Moist Pumpkin Cream Cheese Bread with Perfect Tangy Swirl

Two slices of moist pumpkin cream cheese bread showing a beautiful cream cheese swirl, served on a white plate.
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Make this bakery-style pumpkin cream cheese bread for a moist, spiced loaf featuring a rich, tangy cream cheese swirl. It is an easy quick bread recipe perfect for fall brunch or cozy mornings.

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 pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the 1 cup sugar, vegetable oil, pumpkin puree, eggs, and 1 teaspoon vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and mix just until combined. Do not overmix the batter.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Drop spoonfuls of the cream cheese mixture evenly over the batter layer.
  8. Gently spread the cream cheese mixture over the batter.
  9. Top with the remaining pumpkin batter.
  10. Take a knife and gently swirl the cream cheese mixture through the batter to create a marbled effect.
  11. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  12. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For the best swirl pattern, use a room temperature cream cheese mixture.
  • This loaf tastes even better the next day after the spices have fully developed.
  • If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the last 15 minutes of baking.

Nutrition

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