Pumpkin Cream Cheese Bread—Soft, Spiced, and Swirled with Sweet Creaminess

Pumpkin cream cheese bread is the ultimate cozy bake—warmly spiced, moist as cake, and layered with a velvety cream cheese swirl that melts right into every slice. It’s fall comfort in loaf form, combining the earthy richness of pumpkin with cinnamon, nutmeg, and cloves, all wrapped in a tender crumb and crowned with a dreamy cheesecake ribbon baked right into the center. Whether you enjoy it warm with coffee, as an afternoon snack, or as a dessert with whipped cream, this loaf delivers major bakery vibes straight from your kitchen.

Why This Pumpkin Bread is Next-Level

What sets this recipe apart is that thick layer of cream cheese—it’s not just a hint of flavor, but a full swirl that holds its shape and adds creamy contrast to the warmly spiced base. The bread stays incredibly soft and moist thanks to the pumpkin purée and oil, and the flavor only deepens as it sits. It’s easy to mix up in one bowl, and the cream cheese swirl requires just a quick stir. The final loaf slices like a dream and looks stunning with its marbled layers.

Ingredients

For the Pumpkin Bread

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1½ tsp cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ¾ cup granulated sugar
• ½ cup brown sugar
• 1 cup canned pumpkin purée (not pumpkin pie filling)
• ½ cup vegetable oil
• ¼ cup milk
• 2 large eggs
• 1 tsp vanilla extract

For the Cream Cheese Swirl

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

Instructions

1. Preheat oven to 350°F and grease or line a 9×5-inch loaf pan with parchment.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, whisk together sugars, pumpkin, oil, milk, eggs, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and stir just until combined—do not overmix.
5. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth and creamy.
6. Pour half of the pumpkin batter into the loaf pan and smooth it out.
7. Gently spread the cream cheese mixture on top in an even layer.
8. Pour the remaining pumpkin batter over the cream cheese and spread gently to cover.
9. Use a knife to swirl the layers slightly, if desired.
10. Bake for 55–65 minutes or until a toothpick inserted into the center comes out mostly clean.
11. Cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.

Tips for Best Results

Use room-temperature cream cheese so the swirl mixes smoothly and spreads easily. Don’t over-swirl the batter or the layers will blend too much—just a few figure-eights with a knife is perfect. Tent the loaf with foil during the last 10–15 minutes of baking if the top browns too quickly.

Variations

Add chocolate chips to the pumpkin batter for a richer loaf. Sprinkle chopped pecans or walnuts over the top before baking. Use maple extract in the cream cheese swirl for a fall twist. Make mini loaves for gifting or freezing.

Storage

Store the cooled loaf in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving, or warm slices in the microwave for 10–15 seconds. Freeze tightly wrapped slices or whole loaf for up to 2 months.

Final Thoughts

Pumpkin cream cheese bread is what fall dreams are made of—moist, flavorful, and marbled with a creamy swirl that takes it to the next level. Whether it’s for brunch, dessert, or a cozy snack, this loaf delivers bakery-level flavor with minimal effort.

Stick around—every visit tastes better than the last at The Buttered Bliss.