Print

Ultimate Moist Pumpkin Cream Cheese Swirl Bread (Bakery Style)

Close-up of a moist slice of pumpkin cream cheese bread showing rich orange pumpkin batter swirled with white cream cheese filling.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Follow this recipe to make a tender, spiced pumpkin loaf featuring a rich, sweet cream cheese swirl throughout. This bread achieves bakery quality easily at home.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 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 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just 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 and creamy.
  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. Top with the remaining pumpkin batter.
  9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter, creating a marbled effect. Do not over-swirl.
  10. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (avoiding the thickest part of the cream cheese layer).
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the best swirl, make sure your cream cheese filling ingredients are at room temperature.
  • If your loaf starts browning too quickly, loosely tent it with aluminum foil for the last 15 minutes of baking.
  • You can make this bread ahead of time; it keeps well wrapped at room temperature for up to three days.

Nutrition

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