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Moist Bakery-Style Pumpkin Cream Cheese Bread with Tangy Swirl

Two thick slices of moist pumpkin cream cheese bread with a visible cream cheese swirl on top, served on a white plate.
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Make this incredibly moist pumpkin bread featuring a rich, tangy cream cheese swirl. This easy fall baking recipe delivers a bakery-style loaf perfect for breakfast or dessert.

Ingredients

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  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • For the Cream Cheese Swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together the 1 cup of sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until combined.
  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 swirl mixture: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 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. Pour the remaining pumpkin batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the layers together, creating a marbled effect. Do not over-swirl.
  10. Bake for 55 to 65 minutes, or until a wooden pick inserted into the center comes out clean.
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • For the best swirl effect, ensure your cream cheese mixture is soft but not runny.
  • You can substitute the vegetable oil with canola oil for a neutral flavor.
  • This bread tastes even better the next day after the spices have fully developed.

Nutrition

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