Pumpkin Bread with Cream Cheese Swirl

Classic Pumpkin Quick Bread is taken to the next level with a creamy and tangy cream cheese swirl right through the center. This Pumpkin Bread with Cream Cheese Swirl will quickly become your new and preferred fall sweet treat.

Pumpkin Bread with Cream Cheese Swirl:

Glorious pumpkin quick bread is one of my favorite things to make when fall arrives. It’s quick, it’s easy, it fills the house with the best scent, and it tastes fabulous! One of my favorite recipes is this Really Good Pumpkin Bread. It’s a go-to.

However, one pumpkin quick bread is certainly not enough, so I decided to make and share another. Meet this Pumpkin Bread with Cream Cheese Swirl.

Want more tasty pumpkin recipes? I’ve got you covered! You can find all my favorite fall pumpkin treats HERE.

I’ve seen versions of this recipe floating around the internet for years. I’ve always wanted to try it, but I thought it was overdone so I avoided it. This year the craving was intense, so I gave in and whipped one up.

My goodness, am I ever glad I did. This Pumpkin Bread with Cream Cheese Swirl is a winner! I often get asked what I do with all of the delicious goodies I make. (I live alone so that’s a fair question.) Sometimes I give them away, sometimes I freeze them, and sometimes they (unfortunately) end up in the trash which is only because I know I can’t and/or shouldn’t eat a whole cake myself!

Want more? YOU’LL LOVE THESE PUMPKIN-INSPIRED TREATS:

• Aunt Maggie Pumpkin Roll
• Pumpkin Pie Bars
• Pumpkin Pull-Apart Bread
• Pumpkin Spice Cream Horns
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

That being said, this was one prepared recipe I couldn’t get rid of and ended up enjoying almost every slice of it myself over the course of a week. It’s that good.

I love the rich pumpkin spice flavor married with a sweet but tangy layer of cream cheese. It’s almost like pumpkin cheesecake in a bread form (and way easier to make).

This is one you must try! Let me show you how to make it!

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:

• 8 x 4 loaf baking pan
• parchment paper
• mixing bowls
• spatula
• measuring spoons
• measuring cups

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

How to Make Pumpkin Bread with Cream Cheese Swirl:

Begin by preheating your oven to 350 degrees F.

Line an 8 x 4 loaf pan with parchment paper and spray with baking spray. Set aside.

In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside. I’ve included a printable recipe card below for a full rundown of the recipe ingredients and instructions.

In a medium bowl, whisk together the pumpkin puree, brown sugar, sour cream, eggs, canola oil, and vanilla extract. Add this mixture to your flour mixture and mix until just combined.

Next, mix up the cream cheese filling by whisking together the cream cheese, sugar, egg yolk, flour, and vanilla extract. Mix until smooth.

To your prepared loaf pan, add half of the pumpkin mixture. Create a small well in the batter and then add in the cream cheese mixture. Leave a 1/4-inch border around the edges of the pan. Top with the remaining batter, and smooth out the top.

Bake for about 60 – 65 minutes or until a toothpick inserted near the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes. Then, use the parchment paper to remove the loaf from the pan, place it on a rack, and allow it to cool completely.

In the meantime, prepare the cinnamon glaze by whisking together the confectioners’ sugar, cinnamon, and enough milk to achieve a thick drizzling consistency.

Once cooled, drizzle the glaze onto the bread. Slice and enjoy!

As I said above, this Pumpkin Bread with Cream Cheese Swirl is a delicious sweet treat you’re going to have a hard time saying no to.

You won’t regret adding this one to your fall baking list. Be sure to give it a try and let me know what you think. Happy Fall Baking, my friends!

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Pumpkin Bread with Cream Cheese Swirl Recipe:

Pumpkin Bread with Cream Cheese Swirl Recipe

Classic Pumpkin Quick Bread is taken to the next level with a creamy and tangy cream cheese swirl right through the center. This Pumpkin Bread with Cream Cheese Swirl will quickly become your new and preferred fall sweet treat.

5 from 3 votes

Print Pin Rate

Course: Bread, Dessert

Cuisine: American

Keyword: cream cheese, fall baking, pumpkin, pumpkin bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

Calories: 339kcal

Equipment

• 8 x 4 loaf baking pan
• parchment paper
• mixing bowls
• spatula
• measuring spoons
• measuring cups

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup canola oil
• 2 teaspoons vanilla extract

Cream Cheese Swirl:

• 4 ounces cream cheese softened
• 3 tablespoons granulated sugar
• 1 egg yolk
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Cinnamon Glaze:

• 1 cup confectioners' sugar
• 1/4 teaspoon ground cinnamon
• 2-3 tablespoons milk

Instructions

• Begin by preheating your oven to 350 degrees F.
• Line an 8 x 4 loaf pan with parchment paper and spray with baking spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
• In a medium bowl, whisk together the pumpkin puree, brown sugar, sour cream, eggs, canola oil, and vanilla extract. Add this mixture to your flour mixture and mix until just combined.
• Next, mix up the cream cheese filling by whisking together the cream cheese, sugar, egg yolk, flour, and vanilla extract. Mix until smooth.
• To your prepared loaf pan, add half of the pumpkin mixture. Create a small well in the batter and then add in the cream cheese mixture. Leave a 1/4-inch border around the edges of the pan. Top with the remaining batter, and smooth out the top.
• Bake for about 60 - 65 minutes or until a toothpick inserted near the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes. Then, use the parchment paper to remove the loaf from the pan, place it on a rack, and allow it to cool completely.
• In the meantime, prepare the cinnamon glaze by whisking together the confectioners' sugar, cinnamon, and enough milk to achieve a thick drizzling consistency.
• Once cooled, drizzle the glaze onto the bread. Slice and enjoy!

Nutrition

Calories: 339kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 207mg | Potassium: 149mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4116IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg