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Loaf of pumpkin cream cheese bread with cream cheese swirl on a wooden table

Pumpkin Cream Cheese Bread

A delightful blend of cozy pumpkin flavors and creamy cream cheese swirls. This moist bread is a perfect seasonal treat!
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Bread
  • 1.5 cups 1 ½ cups all-purpose flour Can substitute half with whole wheat flour.
  • 1 teaspoon 1 teaspoon baking soda
  • 0.5 teaspoon ½ teaspoon baking powder
  • 0.5 teaspoon ½ teaspoon salt
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 0.5 teaspoon ½ teaspoon ground nutmeg
  • 0.25 teaspoon ¼ teaspoon ground ginger
  • 0.5 cup ½ cup vegetable oil
  • 1 cup 1 cup granulated sugar Can use a sugar substitute if desired.
  • 2 large eggs 2 large eggs For a dairy-free option, consider using plant-based alternatives.
  • 1 cup 1 cup canned pumpkin puree Ensure it's not pumpkin pie filling.
  • 1 teaspoon 1 teaspoon vanilla extract
For the Cream Cheese Swirl
  • 8 oz 8 oz cream cheese, softened For a dairy-free option, use non-dairy cream cheese.
  • 0.33 cup ⅓ cup granulated sugar
  • 1 large egg 1 large egg Can substitute with a plant-based option.
  • 0.5 teaspoon ½ teaspoon vanilla extract

Method
 

Preparation
  1. 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 removal.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
  3. In a large mixing bowl, combine vegetable oil and sugar. Mix well until smooth. Add the eggs, one at a time, beating well after each addition.
  4. Stir in pumpkin puree and vanilla extract until everything is combined. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
  5. In another bowl, combine softened cream cheese, sugar, egg, and vanilla extract. Beat until smooth and creamy.
Assembly and Baking
  1. Pour half of the pumpkin batter into the prepared loaf pan.
  2. Add dollops of cream cheese mixture on top, then pour in the remaining pumpkin batter.
  3. Use a knife or skewer to swirl the cream cheese into the pumpkin batter gently.
  4. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  5. Once done, remove from the oven and cool in the pan for 10 minutes. Carefully transfer to a wire rack to cool completely before slicing.

Notes

Allow the bread to cool completely before slicing to achieve cleaner pieces. Store leftovers in an airtight container for up to a week at room temperature, or longer in the fridge. Freeze tightly wrapped for up to 3 months. Add-ins like chocolate chips or chopped nuts can be included for extra flavor.