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Pumpkin Cream Cheese Bread

Pumpkin Cream Cheese Bread is a moist pumpkin loaf with a tangy cream cheese ribbon swirled through the center. Bake until the pumpkin portion is set and the swirl stays distinct for bakery-style slices.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Batter:
  • 1.75 cup flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup sugar
  • 0.5 cup vegetable oil
  • 2 eggs
  • 15 oz pumpkin puree
For the Cream Cheese Swirl:
  • 8 oz cream cheese, softened
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Prepare and mix pumpkin batter
  1. Preheat the oven to 350°F and grease a 9x5-inch loaf pan. Set the pan aside so the batter can be assembled quickly.
  2. Whisk together the flour, baking soda, cinnamon, and salt in a bowl. Mix until the dry spices and leavening are evenly distributed.
  3. Whisk the sugar, vegetable oil, eggs, and pumpkin puree in a separate bowl until smooth. Pour this mixture into the dry ingredients and fold just until combined.
Make the cream cheese swirl
  1. Beat the cream cheese, sugar, egg, and vanilla extract together until smooth for the swirl. Stop when the mixture is thick and free of lumps.
Assemble and bake
  1. Pour half the pumpkin batter into the prepared loaf pan. Spread it into an even layer to form the base.
  2. Dollop half the cream cheese mixture on top of the pumpkin batter. Keep the dollops clustered so a ribbon forms through the loaf.
  3. Repeat with the remaining pumpkin batter, then add the remaining cream cheese mixture on top. Level the top lightly without pressing the layers together.
  4. Swirl gently with a knife to create distinct ribbon lines. Use slow, shallow motions so the filling doesn’t fully blend.
  5. Bake at 350°F for 55-65 minutes until a toothpick inserted into the pumpkin portion comes out clean. Look for a set center that springs back lightly.
  6. Cool in the pan for 10 minutes before transferring to a wire rack. Let it cool completely so the swirl slices cleanly.

Notes

For the cleanest cream cheese ribbon, use fully softened cream cheese and swirl gently with only a few slow passes. Store the loaf in the fridge for up to 5 days; freezer yes for up to 2 months, thaw overnight in the refrigerator. For a lighter option, reduce sugar slightly in both layers (keep overall dry/wet balance) and use low-sugar vanilla if desired.