This pumpkin bread with cream cheese swirl is everything cozy baking should be. It has a moist, tender crumb, rich pumpkin flavor, warm fall spices, and a creamy, slightly tangy ribbon of sweetened cream cheese running through the center. Baked in a loaf pan and perfect with coffee or tea, this is the kind of quick bread that makes your kitchen smell like autumn.
Why You’ll Love This Recipe
This recipe is made completely from scratch with simple pantry ingredients and no complicated steps. The pumpkin keeps the bread soft and flavorful, while the cream cheese swirl adds contrast and richness in every bite. It’s ideal for fall mornings, holiday gatherings, or as a make-ahead treat that stays moist for days. Inspired by home-style baking similar to recipes shared by Joanna Gaines, this loaf delivers reliable, comforting results every time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pumpkin bread batter
all-purpose flour – 1 3/4 cups (220 g)
baking soda – 1 teaspoon
baking powder – 1/2 teaspoon
fine salt – 1/2 teaspoon
ground cinnamon – 1 1/2 teaspoons
ground nutmeg – 1/2 teaspoon
ground ginger – 1/2 teaspoon
ground cloves – 1/4 teaspoon
large eggs – 2, room temperature
granulated sugar – 3/4 cup (150 g)
light brown sugar – 1/4 cup (50 g), packed
pumpkin purée – 1 cup (245 g)
neutral oil (such as sunflower or vegetable oil) – 1/2 cup (120 ml)
milk – 1/4 cup (60 ml)
pure vanilla extract – 1 teaspoon
For the cream cheese swirl
cream cheese – 8 oz (225 g), softened
granulated sugar – 1/4 cup (50 g)
large egg yolk – 1
pure vanilla extract – 1/2 teaspoon
Directions
Preheat the oven to 175°C (350°F). Grease a standard 9 x 5–inch loaf pan and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar until smooth. Add the pumpkin purée, oil, milk, and vanilla extract, mixing until fully combined.
Gradually fold the dry ingredients into the wet mixture just until no dry streaks remain. Do not overmix.
In a separate bowl, beat the softened cream cheese with the sugar until smooth and creamy. Mix in the egg yolk and vanilla extract until fully incorporated.
Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture over the batter and gently spread it, leaving a small border around the edges. Top with the remaining pumpkin batter and smooth the surface.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the bread to cool in the pan for 15 minutes, then lift it out and cool completely on a wire rack before slicing.
For extra texture, fold 1/2 cup chopped walnuts or pecans into the pumpkin batter.
Add 1/2 cup chocolate chips for a sweeter dessert-style loaf.
Replace the spice blend with 2 teaspoons of pumpkin spice mix for convenience.
Use whole wheat flour for half of the all-purpose flour for a heartier texture.
Storage/Reheating
Store the pumpkin bread tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days. Allow refrigerated slices to come to room temperature before serving, or warm gently in the oven at 160°C (325°F) for about 10 minutes. This bread can also be frozen for up to 2 months when wrapped well.
FAQs
Can I use homemade pumpkin purée instead of canned?
Yes, as long as it is thick and well-drained to avoid excess moisture in the batter.
How do I know when the bread is fully baked?
The top should be set, and a toothpick inserted in the center should come out with only a few moist crumbs.
Can I make this recipe ahead of time?
Yes, the bread actually tastes better the next day once the flavors have settled.
Why did my cream cheese sink?
This can happen if the batter is overmixed or if the cream cheese layer is spread too close to the edges.
Can I reduce the sugar?
You can slightly reduce the sugar, but it may affect both moisture and flavor.
What size loaf pan works best?
A standard 9 x 5–inch loaf pan gives the best height and even baking.
Can I make this into muffins?
Yes, divide the batter into lined muffin tins and bake for about 22–25 minutes.
Should the cream cheese be cold or soft?
Softened cream cheese blends more smoothly and creates a better swirl.
Can I add a topping?
A light sprinkle of cinnamon sugar or chopped nuts works well on top before baking.
Is this bread meant to be served warm or cold?
It’s delicious both ways, but fully cooling helps the slices hold their shape.
Conclusion
Pumpkin bread with cream cheese swirl is the perfect balance of cozy spice and creamy richness. Whether you’re baking for a weekend treat, sharing with family, or stocking your freezer for later, this loaf delivers comforting flavor and dependable results. Once you try it, it’s bound to become a fall baking favorite in your kitchen.
This moist pumpkin bread is warmly spiced and swirled with a rich cream cheese layer for a cozy, bakery-style loaf perfect for fall mornings or holiday treats.
Ingredients
1 3/4 cups (220 g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs, room temperature
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
1 cup (245 g) pumpkin purée
1/2 cup (120 ml) neutral oil (sunflower or vegetable)
1/4 cup (60 ml) milk
1 teaspoon pure vanilla extract
8 oz (225 g) cream cheese, softened
1/4 cup (50 g) granulated sugar (for swirl)
1 large egg yolk
1/2 teaspoon vanilla extract (for swirl)
Instructions
Preheat oven to 175°C (350°F). Grease and line a 9 x 5–inch loaf pan with parchment paper.
In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a large bowl, whisk eggs, granulated sugar, and brown sugar until smooth. Add pumpkin purée, oil, milk, and vanilla. Mix until combined.
Gently fold in the dry ingredients until just combined. Do not overmix.
In a separate bowl, beat cream cheese with 1/4 cup sugar until smooth. Mix in egg yolk and 1/2 tsp vanilla until creamy.
Pour half of the pumpkin batter into the loaf pan. Spoon cream cheese mixture over the batter, spreading gently and leaving a border around the edges.
Top with remaining pumpkin batter and smooth the surface.
Bake for 55–65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before slicing.
Notes
Fold in 1/2 cup chopped nuts or chocolate chips for extra flavor.
Substitute 2 tsp pumpkin spice mix for individual spices if preferred.
Do not overmix the batter to keep the loaf tender.
Use softened cream cheese for a smooth swirl.
Bread is even better the next day after flavors settle.
