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slices of cream cheese pumpkin bread

Swirled Pumpkin Cream Cheese Bread

  • Author: Melissa Riker
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour
  • Yield: 10 1x
  • Category: bread
  • Method: baking
  • Cuisine: American


This pumpkin bread swirled with cream cheese is an easy to make, moist bread perfect for breakfast or dessert.


Units Scale

For the bread:

  • 2 eggs
  • 1 cup pumpkin puree (NOT pumpkin pie filling)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup vegetable oil
  • 2 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pumpkin pie spice
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

For the cream cheese filling:

  • 1 egg
  • 5 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees.
  2. Spray a 9 by 5 loaf pan with nonstick spray and lightly flour it.
  3. In a large bowl combine 2 eggs, pumpkin, brown sugar, oil, 2 teaspoons vanilla, cinnamon, pumpkin pie spice, flour, baking powder and baking soda.
  4. Whisk until thoroughly combined.
  5. In another small bowl combine cream cheese, 1 egg, granulated sugar, and 1 teaspoon vanilla and again whisk until uniform.
  6. Pour half the pumpkin mixture into the prepared pan, being sure to spread it to the edges with a spatula, the batter will be quite thick.
  7. Top with the cream cheese mixture and pour the remaining pumpkin batter over the top.
  8. Use a knife to swirl the mixtures together.
  9. Bake for 50 minutes or until a toothpick inserted in the middle comes out clean.
  10. Allow to cool 10 minutes in pan before transferring to a cooling rack.
  11. Store in an airtight container in the refrigerator up to one week.


  • Use brick-style cream cheese, not the kind in the tub. The tub variety has more moisture and may get runny.
  • Let the bread cool before slicing.

Keywords: Pumpkin Cream Cheese Bread