Pumpkin Bread with Cream Cheese Swirl

Classic Pumpkin Quick Bread is taken to the next level with a creamy and tangy cream cheese swirl right through the center. This Pumpkin Bread with Cream Cheese Swirl will quickly become your new and preferred fall sweet treat.

Glorious pumpkin quick bread is one of my favorite things to make when fall arrives. It’s quick, it’s easy, it fills the house with the best scent, and it tastes fabulous! One of my favorite recipes is this Really Good Pumpkin Bread. It’s a go-to. However, one pumpkin quick bread is certainly not enough, so I decided to make and share another. Meet this Pumpkin Bread with Cream Cheese Swirl.

I’ve seen versions of this recipe floating around the internet for years. I’ve always wanted to try it, but I thought it was overdone so I avoided it. This year the craving was intense, so I gave in and whipped one up. My goodness, am I ever glad I did. This Pumpkin Bread with Cream Cheese Swirl is a winner!

I love the rich pumpkin spice flavor married with a sweet but tangy layer of cream cheese. It’s almost like pumpkin cheesecake in a bread form (and way easier to make). This is one you must try!

Why You’ll Love This Recipe

• It’s pumpkin bread with a twist. Classic pumpkin quick bread is already a seasonal favorite, but that swirl of cream cheese adds something extra special.
• The texture is soft, moist, and rich. Thanks to pumpkin puree, sour cream, and just the right amount of oil, this bread bakes up tender while still holding together beautifully when sliced.
• It’s almost like cheesecake in disguise. The cream cheese swirl brings a tangy, slightly sweet layer that balances the warm spices, giving you a flavor experience that feels both cozy and a little decadent.
• The cinnamon glaze is the perfect finishing touch. A simple drizzle gives the bread a bakery-style look and an extra pop of sweetness that ties everything together.

Want more tasty pumpkin recipes? I’ve got you covered! Check out all of my favorite fall pumpkin recipes.

Ingredients

It’s time to gather all the goodies you’ll need to make these Pumpkin Pie Cake Bars. Here’s everything you’ll need:

• All-purpose flour – The base of the bread that gives it structure while keeping the crumb soft and tender.
• Baking powder – Helps the loaf rise and stay light instead of dense.
• Baking soda – Works alongside the baking powder to give extra lift and balance the acidity from the pumpkin and sour cream.
• Spices (cinnamon, nutmeg, ginger, cloves) – This cozy mix of spices brings warmth, depth, and a little hint of spice that makes pumpkin bread taste like fall.
• Pumpkin puree – The star of the show, it adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
• Brown sugar – Sweetens the bread while adding a slight caramel-like richness.
• Sour cream – Keeps the bread moist and tender while adding a gentle tang.
• Eggs – Bind everything together and help create structure in both the bread and the cream cheese swirl.
• Canola oil – Adds moisture without weighing the bread down.
• Vanilla extract – A flavor enhancer that ties together both the bread and the cream cheese swirl.
• Cream cheese – Soft, tangy, and creamy, it’s the heart of the swirl that makes this recipe special.
• Granulated sugar – Sweetens the cream cheese swirl so it complements the bread without being overpowering.
• Egg yolk – Helps create a richer, smoother cream cheese layer.
• Confectioners’ sugar – Used in the glaze for a smooth, sweet finish that sets beautifully on top.
• Milk – Thins the glaze to the perfect drizzling consistency.

How to Make

And with that, we’re ready to get baking! I’ll walk you through the steps below. I’ve also provided a full ingredient list and detailed instructions in the printable recipe card below. 

1. Begin by preheating your oven to 350 degrees F.
2. Line an 8 x 4 loaf pan with parchment paper and spray with baking spray. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.

4. In a medium bowl, whisk together the pumpkin puree, brown sugar, sour cream, eggs, canola oil, and vanilla extract. Add this mixture to your flour mixture and mix until just combined.

5. Next, mix up the cream cheese filling by whisking together the cream cheese, sugar, egg yolk, flour, and vanilla extract. Mix until smooth.

6. To your prepared loaf pan, add half of the pumpkin mixture. Create a small well in the batter and then add in the cream cheese mixture. Leave a 1/4-inch border around the edges of the pan. Top with the remaining batter, and smooth out the top.

7. Bake for about 60 – 65 minutes or until a toothpick inserted near the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes. Then, use the parchment paper to remove the loaf from the pan, place it on a rack, and allow it to cool completely.

8. In the meantime, prepare the cinnamon glaze by whisking together the confectioners’ sugar, cinnamon, and enough milk to achieve a thick drizzling consistency.
9. Once cooled, drizzle the glaze onto the bread. Slice and enjoy!

Frequently Asked Questions

How do I know when the bread is fully baked?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. Since the cream cheese layer can make things tricky, check in a few spots to be sure you’re testing the bread and not just the swirl.

Can this bread be made ahead of time?

Yes, this bread keeps beautifully. You can bake it the day before, let it cool completely, and store it tightly wrapped at room temperature for up to 2 days. For longer storage, refrigerate it or freeze it.

What’s the best way to store leftovers?

Because of the cream cheese layer, I recommend storing leftovers in the refrigerator. Wrap the loaf or individual slices well to keep them from drying out, then bring to room temperature or warm slightly before serving.

Can I freeze Pumpkin Bread with Cream Cheese Swirl?

Absolutely. Wrap the cooled loaf (or slices) tightly in plastic wrap and then in foil or a freezer bag. It will keep for up to 2 months. Thaw overnight in the refrigerator before enjoying.

More Pumpkin Desserts You’ll Love

• Aunt Maggie Pumpkin Roll
• Pumpkin Pie Cake Bars
• Pumpkin Pull-Apart Bread
• Pumpkin Spice Cream Horns
• Pumpkin Slab Pie
• Pumpkin Spice Latte Cookies
• Pumpkin Whoppie Pies

As I said above, this Pumpkin Bread with Cream Cheese Swirl is a delicious sweet treat you’re going to have a hard time saying no to. You won’t regret adding this one to your fall baking list. Be sure to give it a try and let me know what you think. Please stop back and leave a comment and a 5-star rating below. Happy Fall Baking, my friends!

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Pumpkin Bread with Cream Cheese Swirl Recipe

Classic Pumpkin Quick Bread is taken to the next level with a creamy and tangy cream cheese swirl right through the center. This Pumpkin Bread with Cream Cheese Swirl will quickly become your new and preferred fall sweet treat.

5 from 3 votes

Print Pin Rate

Course: Bread, Dessert

Cuisine: American

Keyword: cream cheese, fall baking, pumpkin, pumpkin bread

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour 5 minutes minutes

Total Time: 1 hour hour 15 minutes minutes

Servings: 10 slices

Calories: 339kcal

Equipment

• 8 x 4 loaf baking pan
• parchment paper
• mixing bowls
• spatula
• measuring spoons
• measuring cups

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup sour cream
• 2 eggs
• 1/4 cup canola oil
• 2 teaspoons vanilla extract

Cream Cheese Swirl:

• 4 ounces cream cheese softened
• 3 tablespoons granulated sugar
• 1 egg yolk
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Cinnamon Glaze:

• 1 cup confectioners’ sugar
• 1/4 teaspoon ground cinnamon
• 2-3 tablespoons milk

Instructions

• Begin by preheating your oven to 350 degrees F.
• Line an 8 x 4 loaf pan with parchment paper and spray with baking spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
• In a medium bowl, whisk together the pumpkin puree, brown sugar, sour cream, eggs, canola oil, and vanilla extract. Add this mixture to your flour mixture and mix until just combined.
• Next, mix up the cream cheese filling by whisking together the cream cheese, sugar, egg yolk, flour, and vanilla extract. Mix until smooth.
• To your prepared loaf pan, add half of the pumpkin mixture. Create a small well in the batter and then add in the cream cheese mixture. Leave a 1/4-inch border around the edges of the pan. Top with the remaining batter, and smooth out the top.
• Bake for about 60 – 65 minutes or until a toothpick inserted near the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes. Then, use the parchment paper to remove the loaf from the pan, place it on a rack, and allow it to cool completely.
• In the meantime, prepare the cinnamon glaze by whisking together the confectioners’ sugar, cinnamon, and enough milk to achieve a thick drizzling consistency.
• Once cooled, drizzle the glaze onto the bread. Slice and enjoy!

Nutrition

Calories: 339kcal | Carbohydrates: 50g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 207mg | Potassium: 149mg | Fiber: 1g | Sugar: 33g | Vitamin A: 4116IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg