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5 from 1 vote

Pumpkin Cream Cheese Swirl Loaf

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!
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cream Cheese Swirl Loaf
Servings: 12
Calories: 339kcal
Author: Amanda Rettke-iambaker.net



  • 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.


Calories: 339kcal