Pumpkin Cream Cheese Swirl Bread

This Pumpkin Cream Cheese Bread is the ultimate Fall bake — moist, tender, and bursting with warm pumpkin spice flavors, all swirled with a rich, creamy cheesecake filling.

Every slice is beautifully marbled, giving you both the comforting taste of pumpkin bread and the indulgence of cheesecake in one bite. The best part? It’s simple to make and fills your home with the coziest aroma as it bakes.

Whether you’re serving it for breakfast, a sweet afternoon snack, or a holiday dessert, this bread is a guaranteed crowd-pleaser. With its soft crumb, spiced pumpkin flavor, and creamy swirl, it’s a loaf you’ll want to bake on repeat all season long.

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My Opinion

I fell in love with this Pumpkin Cream Cheese Bread the first time I made it. What stood out to me was just how moist and flavorful the loaf turned out — no dryness, no blandness, just pure pumpkin goodness enhanced by the rich cream cheese swirl.

The texture of the bread is tender, while the top gets a lovely caramelized crust that adds just the right amount of contrast.

I also appreciated how simple the process was. The layering of the pumpkin batter and cream cheese mixture created those beautiful swirls effortlessly, and when I sliced into the loaf, it looked like something straight out of a bakery.

This recipe has now become one of my go-to fall bakes, especially when I want something that doubles as both a cozy breakfast treat and a dessert-worthy snack. My family devours it every time!

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Why You’ll Love This Recipe

• 🎃 Moist & Flavorful: Packed with pumpkin and warm spices, with a creamy swirl.
• 🕒 Easy to Make: Just 15 minutes of prep before the oven does the work.
• 🍂 Cozy Fall Vibes: Fills your kitchen with the best autumn aroma.
• 💛 Bakery-Worthy Look: The swirls are gorgeous without any special effort.
• 🎁 Perfect for Gifting: A thoughtful homemade loaf to share with loved ones.
• 🧑‍🍳 No Mixer Required: Everything comes together easily with just a spatula or whisk.

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Tools You’ll Need

• 9×5-inch loaf pan
• Two mixing bowls (one for wet/dry ingredients, one for cream cheese filling)
• Whisk or spatula
• Measuring cups and spoons
• Cooling rack
• Parchment paper (optional, for easier removal)

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Ingredients

For the Bread:

• 1 ½ cups pumpkin puree (canned or homemade)
• ½ cup unsalted butter, melted
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt

For the Cream Cheese Swirl Filling:

• 4 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 3 tablespoons all-purpose flour

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Step-by-Step Instructions

1. Preheat and Prepare the Pan
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Make the Pumpkin Batter
   In a large mixing bowl, combine the pumpkin puree, melted butter, brown sugar, granulated sugar, eggs, and vanilla extract. Stir until smooth and well blended.
   In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the pumpkin mixture until just combined. Do not overmix.
3. Make the Cream Cheese Filling
   In a medium bowl, whisk together the softened cream cheese, granulated sugar, egg, vanilla extract, and flour until smooth and creamy. The mixture should be pourable.
4. Assemble the Layers
   Pour about two-thirds of the pumpkin batter into the prepared loaf pan. Spread evenly with a spatula.
   Gently pour the cream cheese mixture on top of the pumpkin batter, spreading it evenly.
   Finish with the remaining one-third of pumpkin batter, spreading lightly. Don’t worry if some cream cheese shows through — it will bake into a pretty swirl.
5. Bake the Bread
   Place the pan in the oven and bake for 1 hour 10–15 minutes, or until a toothpick inserted in the center comes out clean (a little cream cheese on the toothpick is okay, but no raw batter).
6. Cool Before Slicing
   Allow the bread to cool in the pan for 10 minutes, then carefully transfer it to a cooling rack. Let it cool for at least 15 minutes before slicing to ensure clean, neat cuts.

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Tips & Tricks

• Always use pumpkin puree, not pumpkin pie filling.
• Soften the butter and cream cheese fully to avoid lumps.
• Don’t worry about making perfect layers — the swirl will naturally form during baking.
• Start checking doneness at the 1-hour mark since oven temperatures can vary.
• For easy removal, line your loaf pan with parchment paper and let it overhang the edges.

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Variations & Modifications

• Without Cream Cheese: Simply omit the filling and bake the pumpkin bread for about 1 hour.
• Chocolate Chip Pumpkin Bread: Stir ½ cup chocolate chips into the batter for extra indulgence.
• Nutty Version: Add ½ cup chopped pecans or walnuts for a crunchy twist.
• Extra Spiced: Increase cinnamon and nutmeg for a bolder flavor.

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Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days when stored in the fridge.
• Freezer: Wrap tightly in plastic wrap and foil, then place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

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Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?
Yes! Homemade puree works wonderfully, just make sure it’s not too watery.

Can I freeze Pumpkin Cream Cheese Bread?
Absolutely. Let it cool completely, wrap it securely, and store in the freezer for up to 2 months.

Why is my pumpkin bread dry?
Usually, this happens if it’s overbaked. Check at the 1-hour mark and pull it out once a toothpick comes out mostly clean.

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Conclusion

This Pumpkin Cream Cheese Bread is everything you want in a Fall bake — cozy, spiced, moist, and finished with a creamy cheesecake swirl. It’s easy to make, looks impressive, and tastes even better the next day. Whether you enjoy it with your morning coffee, pack it as a snack, or serve it at a holiday gathering, this recipe will quickly become a seasonal tradition.

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Category: Dessert, Fall Baking, Quick Bread

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