Pumpkin Cream Cheese Swirl Bread combines warmly spiced pumpkin quick bread with a rich vanilla cream cheese ribbon running through the center. The tender pumpkin crumb, cinnamon, ginger, nutmeg, and cloves make it especially suited to fall baking while the tangy filling keeps each slice rich and moist.
Estimated nutrition
Per serving
Based on 10 servings
- Calories
- 390 kcal
- Protein
- 5 g
- Carbs
- 40 g
- Fat
- 24 g
- Fiber
- 1 g
Actual values can vary with brands, amounts, and preparation.
How this was estimated
82% match confidence
Data sources: USDA FoodData Central
- 14 of 17 ingredient lines matched nutrition data.
Ingredients
Loading serving controls…Pumpkin Batter
- 1½ cups (190 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (240 g) pumpkin purée
- ¾ cup (150 g) granulated sugar
- ½ cup (120 ml) neutral oil
- 2 large eggs
- 1 tsp vanilla extract
Cream Cheese Swirl
- 8 oz (225 g) full-fat cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Ceylon Cinnamon — Warm, fragrant spice without overwhelming the pumpkin.
- Nutmeg — Gives the loaf classic autumn warmth.
Instructions
- 1
Heat the oven to 350°F (175°C). Lightly grease a 9 × 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift out the loaf.
- 2
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- 3
In a large bowl, whisk the pumpkin purée, ¾ cup sugar, oil, 2 eggs, and 1 teaspoon vanilla until smooth.
- 4
Add the dry ingredients to the pumpkin mixture and fold gently just until no visible streaks of flour remain. Do not overmix.
- 5
In a separate bowl, beat the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until completely smooth.
- 6
Spread half of the pumpkin batter evenly in the prepared pan. Spoon the cream cheese mixture lengthwise down the center, keeping it approximately 1 cm away from the sides of the pan. Cover evenly with the remaining pumpkin batter.
- 7
Run a butter knife through the batter in 3–4 gentle S-shaped passes to create a swirl without fully mixing the two batters.
- 8
Bake for 60–70 minutes, loosely tenting the top with foil if it browns too quickly. The loaf is done when the pumpkin portion is set and a thermometer inserted into the pumpkin bread rather than the cream cheese layer registers approximately 200°F (93°C).
- 9
Cool in the pan for 20 minutes, then use the parchment to lift the loaf onto a wire rack. Cool completely before slicing so the cream cheese layer can set.
- 10
Refrigerate cooled leftovers in an airtight container for up to 5 days because of the cream cheese filling.
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