Do you need to refrigerate this bread?

Yes, store the bread in an airtight container in the refrigerator up to one week.

Can I leave out the cream cheese layer?

You can most definitely make the bread without the cream cheese, although I highly recommend giving it a try as written, it's amazing!

Yes! Wrap the cooled bread tightly with plastic wrap and store in the freezer up to three months. Thaw overnight in the fridge.

This bread is great as is or you can experiment with adding chocolate chips or chopped nuts.

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

Units Scale

For the bread:

For the cream cheese filling:

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Preheat the oven to 325 degrees.
Spray a 9 by 5 loaf pan with nonstick spray.
In a large bowl combine 2 eggs, pumpkin, sugar, oil, pumpkin pie spice, flour, and baking powder.
Whisk until thoroughly combined.
In another small bowl combine cream cheese, 1 egg, granulated sugar, vanilla, and flour and again whisk until uniform.
Pour half the pumpkin mixture into the prepared pan.
Top with the cream cheese mixture and pour the remaining pumpkin batter over the top.
Use a knife to swirl the mixtures together if you like, the less you swirl it the thicker the cream cheese swirls of the bread will be once it’s baked.
Bake for 60-70 minutes or until a toothpick inserted in the middle comes out clean.
Allow to cool completely before slicing.

Use brick-style cream cheese, not the kind in the tub. The tub variety has more moisture and may get runny.
Store in an airtight container in the refrigerator up to one week.