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Pumpkin Cream Cheese Swirl Bread With Streusel Topping

Pumpkin cream cheese swirl bread with streusel topping bakes up a moist, spiced loaf with a tangy cream cheese ribbon. A buttery crumb streusel adds crunch on top and a slightly gooey center as it bakes.
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Prep Time 1 hour 15 minutes
Cook Time 58 minutes
Total Time 2 hours 13 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 0.5 tsp salt
Pumpkin bread batter
  • 1 cup pumpkin puree
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
Cream cheese swirl
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar, for cream cheese
Streusel topping
  • 0.5 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter, cubed, for streusel

Equipment

  • 1 sheet pan

Method
 

Preheat & prep the pan
  1. Preheat oven to 350°F and grease a loaf pan.
  2. Grease the loaf pan thoroughly so the bread releases cleanly after baking.
Mix dry ingredients
  1. Whisk flour, baking soda, pumpkin pie spice, and salt together until evenly combined.
Make pumpkin batter
  1. Beat pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth.
  2. Fold the pumpkin mixture into the dry ingredients just until combined to avoid overmixing.
Make cream cheese swirl
  1. Beat cream cheese with the sugar until smooth, using a consistent texture for clean swirls.
Assemble with a swirl
  1. Pour half the pumpkin batter into the pan and spread it into an even layer.
  2. Dollop the cream cheese mixture over the batter, keeping it in a distinct ribbon.
  3. Pour remaining pumpkin batter over the top, then swirl gently with a knife for clear layers.
Add streusel topping
  1. Mix streusel ingredients until crumbly, then sprinkle evenly over the loaf.
Bake
  1. Bake at 350°F for 55-60 minutes until a toothpick comes out clean from the center.
  2. Cool before slicing to keep the cream cheese swirls intact.

Notes

Pro tip: swirl gently with the knife so distinct cream cheese and pumpkin layers stay visible instead of fully mixing. Store covered in the refrigerator up to 4 days; rewarm slices briefly. Freezing is yes—wrap tightly and freeze up to 2 months, then thaw overnight in the fridge. For a dairy-forward swap that’s still tangy, use cream cheese labeled lactose-free.