Go Back

Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a silky filling swirl running through the center. This soft loaf is baked until a toothpick inserted in the pumpkin portion comes out clean, with a tangy surprise in every slice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

all-purpose flour
  • 1.75 cup all-purpose flour
pumpkin puree
  • 1 cup pumpkin puree
granulated sugar
  • 1 cup granulated sugar
eggs
  • 2 large eggs
vegetable oil
  • 0.5 cup vegetable oil
cream cheese
  • 8 oz cream cheese

Equipment

  • 1 sheet pan

Method
 

Prep and mix batter
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together the pumpkin puree, granulated sugar, eggs, and vegetable oil until smooth, then fold in the all-purpose flour until just combined.
Make the cream cheese swirl
  1. Beat the softened cream cheese until smooth and creamy.
Assemble the loaf
  1. Pour half the pumpkin batter into the loaf pan, spoon the cream cheese mixture over the center, then top with remaining batter.
  2. Swirl gently with a knife.
Bake
  1. Bake for 55-65 minutes, until a toothpick inserted in the pumpkin portion comes out clean.

Notes

For the smoothest swirl, make sure the cream cheese is fully softened before beating. Refrigerate leftovers in an airtight container for up to 4 days. Freezing is yes—wrap tightly and freeze up to 2 months. For a lighter option, use half the oil and replace the rest with plain low-fat Greek yogurt, keeping bake time the same.