Created on August 24th, 2025 at 08:17 am
Warm pumpkin spice meets a creamy swirl
There’s something magical about that first slice of soft, moist pumpkin bread—especially when there’s a sweet cream cheese swirl running through the center. This Pumpkin Cream Cheese Swirl Bread is the coziest way to start your day (or end your night!) during the cooler months. With a texture that’s rich but tender, and a flavor that’s bold with cinnamon, nutmeg, and pumpkin spice, it’s everything you love about fall baking—minus the fuss. Whether you serve it warm with butter for breakfast or sliced cold for a grab-and-go snack, this is the fall recipe you’ll come back to year after year. Bonus? It’s freezer-friendly and super beginner-friendly too. 🎃

⏱️ Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Servings: 8 slices
📝 Ingredients List
For the Bread:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¾ cup light brown sugar
- ¼ cup neutral oil (vegetable, canola, or coconut)
- ¼ cup sour cream (or plain full-fat Greek yogurt)
- 1 tsp vanilla extract
- ½ tbsp pumpkin pie spice
- 1 cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
For the Cream Cheese Filling:
- 1 large egg
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 3 tbsp all-purpose flour
✨ Kitchen Tools You’ll Need
This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free.
- Large mixing bowls
- 9×5-inch loaf pan
- Hand mixer or whisk
- Measuring cups & spoons
- Spatula
- Wire cooling rack
- Toothpick (for testing doneness)
👩🍳 Step-by-Step Beginner-Friendly Instructions
- Preheat oven to 350°F. Lightly grease a 9×5-inch loaf pan with cooking spray or butter.
- Mix wet ingredients: In a large bowl, whisk together pumpkin puree, egg, brown sugar, oil, sour cream, and vanilla until smooth.
- Add dry ingredients: Fold in flour, baking powder, baking soda, salt, and pumpkin spice. Mix until just combined—do not overmix. Batter will be thick.
- Make the cream cheese swirl: In another bowl, beat together softened cream cheese, egg, granulated sugar, and flour until smooth and creamy.
- Layer the batter: Pour ⅔ of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly over it. Top with the remaining pumpkin batter and gently spread.
- Bake for 45–50 minutes, or until a toothpick inserted into the center comes out mostly clean (a few moist crumbs are okay).
- Cool in pan for 15 minutes, then transfer the bread to a wire rack to cool completely before slicing. (It’s hard to wait, but so worth it!) 😍
- Serve warm or cold with butter, maple drizzle, or whipped cinnamon cream (see Pro Tips below).
💡 Pro Tips for Pumpkin Bread Success
- Let it cool fully before slicing to prevent the cream cheese layer from tearing the loaf.
- Make it into muffins: Divide batter into muffin tins and bake for 20–25 minutes!
- Storage: Wrap tightly and store at room temp for 2 days, or refrigerate up to 5 days.
- Freeze slices in parchment paper and store in a freezer bag for up to 2 months.
- Topping idea: Mix 1 cup whipped cream with 2–3 tbsp powdered sugar, a pinch of cinnamon, and a splash of vanilla for a cinnamon whipped cream topper. Add a touch of bourbon for an adult twist. 🥃
📊 Nutrition Table
Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
---|---|---|---|---|---|---|
1 slice | 323 | 5g | 44g | 15g | 1g | 28g |
Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

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