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Pumpkin Cream Cheese Bread

A moist and tender pumpkin loaf swirled with creamy, tangy cream cheese filling — the ultimate cozy fall treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Bread Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves optional
  • 1 cup pumpkin purée
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 eggs large
  • 1 tsp vanilla extract
  • 2 tbsp milk or buttermilk
Cream Cheese Swirl
  • 8 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk
  • 0.5 tsp vanilla extract

Equipment

  • Mixing bowls
  • Loaf pan
  • Wire rack
  • Hand mixer or whisk

Method
 

  1. Preheat oven to 350°F (175°C) and prepare loaf pan with parchment paper.
  2. Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, mix pumpkin purée, sugars, oil, eggs, vanilla, and milk until smooth.
  4. Combine wet and dry ingredients until just mixed.
  5. Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Layer half the batter, cream cheese, and remaining batter in the loaf pan; swirl gently.
  7. Bake 55–65 minutes until a toothpick comes out mostly clean.
  8. Cool on wire rack; drizzle with glaze or caramel before serving.

Notes

Store tightly wrapped for up to 3 days at room temperature or 5 days refrigerated.