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.

Two slices of Pumpkin Cream Cheese Swirl Loaf on a White Plate

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.

Overhead view of baked Pumpkin Cream Cheese Swirl Loaf

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!

Cut into loaf of Pumpkin Cream Cheese Swirl Bread

 

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.

 

Slice of Pumpkin Cream Cheese Swirl Loaf being held in a hand

Just look at that crumb!! It practically melts in your mouth! <3

Looking for More Pumpkin Flavored Treats?

Pumpkin Spice Bread Twist

Pumpkin Cinnamon Rolls

Puff Pastry with Pumpkin Filling

Caramel Pumpkin Butter Bars

5 from 1 vote

Pumpkin Cream Cheese Swirl Loaf

Prep Time 10 mins
Cook Time 1 hr 5 mins
Total Time 1 hr 15 mins
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!

Ingredients

LOAF

  • 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

CREAM CHEESE SWIRL

  • 8 oz cream cheese, room temperature
  • 1/2 cup (100g) confectioners sugar

Instructions

  • 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.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

    1. Hi, J.T.! I work with iambaker and am happy to help with questions. Follow the times in the instructions (checking after 40 minutes and baking up to 65 minutes). I updated the recipe to make the times consistent. Thank you, and have a great day!

  1. Wow! This was easy to make and soooo good! I just need to swirl the cream cheese better. Plan to add this to my favorite recipes. I didn’t have the bread flour, but the all-purpose worked fine. Do you think whole wheat flour would work well? Also used Splenda, which worked well.

  2. Granddaughter made it and its delicious. Other granddaughter home sick so took her some. Called to
    today and requested more.

  3. Hello Amanda. I haven’t tried your recipes as yet, job however I will. My dad owned bakeries and was hangs on as well. Me, I’m a 4-5* chef (or cook) but my baking expertise leaves a bit to be desired, I re … aquired! But I do bake often and I’ve recently began a quest for the perfect dog biscuits! All are baked and I create the recipes. Hopefully I’ll be able to go commercial at some point, we’ll see. Anyway Amanda, I like what I’ve read of your recipes and I will get back to you with feedback for red you. Thanks for your time.
    JoAnn Patterson
    email: pattersonjoann90@gmail.com

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