Pumpkin Cream Cheese Swirl Loaf is a super moist pumpkin bread with cream cheese swirls inside that will keep you begging for pumpkin spice season to never end! I really thought I had enough pumpkin treats, but thank goodness I didn’t stop and leave this one out! Check out my Pumpkin Spice Donut Muffins for another pumpkin-flavored treat or dessert!
Pumpkin Cream Cheese Swirl Loaf
If you are looking at this recipe because my Pumpkin Cream Cheese Swirl Muffins led you here, welcome! If not, welcome also! I was so in love with the muffins, I just had to try the recipe as a loaf, and it actually may have beat out the muffins! I don’t know how that is possible since I couldn’t stop raving about (or eating) the muffins. Anyway, I would say I have another great pumpkin treat or dessert with this Pumpkin Cream Cheese Swirl Loaf. In fact, great just doesn’t seem like the right word for this bread. Maybe amazing, grand, delightful…I could go on and on, but I will get to the all-important recipe.
Pumpkin Cream Cheese Swirl Loaf Recipe
This Pumpkin Cream Cheese Swirl Loaf recipe includes my homemade Pumpkin Spice. Homemade spices are stronger than spices bought in the store, so if you are using a store-bought pumpkin spice, double the amount. Since I used 1 tablespoon of homemade pumpkin spice, use 2 tablespoons if not homemade.
Pumpkin Loaf Ingredients
- Eggs–room temperature (Out of eggs? No problem! Try one of my Egg Substitutes for this recipe!)
- Vegetable oil
- Vanilla extract
- Pumpkin puree
- Granulated sugar
- Brown sugar
- All-purpose flour
- Homemade pumpkin spice–Remember to double the measurement if using store-bought pumpkin spice.
- Baking soda
- Kosher salt
Cream Cheese Swirl Ingredients
- Cream cheese
- Confectioners sugar
How to Make Pumpkin Cream Cheese Loaf
It’s all about swirling the cream cheese mixture into this moist and delicious loaf! You will swirl in the beaten cream cheese and confectioners sugar mixture twice before baking it. First, preheat the oven to 375°F. Next, in a large bowl, beat in eggs, vegetable oil, vanilla, granulated sugar, and brown sugar. Then, stir in the flour, pumpkin spice, baking soda, and salt. Pour half of the batter into the greased bread pan, followed by half the cream cheese mixture. Use a butter knife to gently swirl in all that sweetness! Then, add the second half of the batter into the bread pan, swirling in the rest of the cream cheese. Bake this for 30-40 minutes. This would be a wonderful treat to share at Thanksgiving, or anytime, really!
PRO TIP: The ONLY thing I would possibly change is adding more cream cheese swirl! (Just double the cream cheese recipe and add it in 3 layers with some on top.) But, the bread would actually be fantastic without the cream cheese mixture if you simply wanted a moist pumpkin bread.
Just look at that crumb!! It practically melts in your mouth! <3
Looking for More Pumpkin Flavored Treats?
Filled with cream cheese swirl and a pumpkin spiced flavor, Pumpkin Cream Cheese Swirl Loaf is a moist and flavorful bread that you will want to make year-round!
- 2 large eggs, room temperature
- 1/2 cup (109g) vegetable oil
- 1 tablespoon vanilla extract
- 1 can (15 oz) pumpkin puree
- 1 cup (200g) granulated sugar
- 1/3 cup (67g) packed brown sugar
- 1 3/4 cups (219g) bread flour (can use all-purpose in a pinch)
- 1 tablespoon homemade pumpkin spice, 2 tablespoons if using store-bought
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 8 oz cream cheese, room temperature
- 1/2 cup (100g) confectioners sugar
Preheat oven to 375°F. Spray loaf pan and set aside. I used a 9x5 loaf pan.
In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined. Set aside.
In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.
Pour half of the batter into a greased bread pan, topping with half of the cream cheese mixture.
Using a butter knife, gently swirl in the cream cheese mixture.
Pour in the remaining batter and then top in the other half of the cream cheese mixture. Gently swirl in the cream cheese with the butter knife.
In the middle rack with the upper rack removed (this loaf will rise considerably), bake for 50-65 total minutes. However, check the loaf at 40 minutes and if it is starting to brown too much, cover with a loose foil tent. (I spray the foil with non-stick spray first.)
Allow cooling for at least 15 minutes before removing from pan. Best served warm, but not hot.