Cream Cheese Swirled Pumpkin Bread

Prepare to fall in love with the ultimate autumn treat: our **Super Soft and Moist Pumpkin Cream Cheese Bread**. This isn’t just any pumpkin bread; it’s a culinary masterpiece featuring a luxurious layer of tangy cream cheese swirled throughout, creating an irresistible balance of flavors and textures. Infused with a harmonious blend of warm, inviting spices, this bread perfectly captures the essence of pumpkin season. Imagine a slice of heaven, where the tender, spiced pumpkin bread meets the smooth, creamy sweetness of the cream cheese, making every bite a delightful experience.

The magic of this pumpkin bread lies in its exquisite flavor profile. The rich, earthy notes of pumpkin are beautifully complemented by a symphony of warm spices like cinnamon, nutmeg, ginger, and cloves, which evoke cozy autumn evenings. This spiced pumpkin base is then elevated by the creamy, slightly tart layer of cream cheese, which not only adds an incredible depth of flavor but also contributes to the bread’s exceptionally moist and tender crumb. The texture is reminiscent of a classic banana bread – soft, fluffy, and utterly delightful. It’s truly a perfect breakfast indulgence or a comforting treat for any time during the fall season, especially if you eagerly await pumpkin spice season each year!

We’ve meticulously crafted this recipe, providing clear, step-by-step instructions and helpful process photos to ensure your baking journey is smooth and successful. Whether you’re a seasoned baker or just starting out, you’ll find this recipe easy to follow, leading to consistently delicious results. If you’re a true connoisseur of pumpkin desserts, you might also love our pumpkin bread with a decadent cream cheese icing, but for a unique swirl experience, this recipe is unparalleled!

Essential Tips for Baking the Perfect Pumpkin Cream Cheese Bread

Achieving bakery-quality pumpkin cream cheese bread at home is easier than you think with these expert tips. Follow these guidelines closely, and your loaf will turn out perfectly moist, flavorful, and beautifully swirled every time.

• Moisture Control is Key: Pumpkin puree naturally contains a lot of moisture, which can make your bread dense or “claggy” if not properly managed. To ensure a light and tender crumb, it’s crucial to absorb excess liquid from the pumpkin puree. Spread the puree thinly on a large plate and gently press with several sheets of paper towels (we recommend at least 8 sheets, using 2 at a time). Repeat this process until a significant amount of moisture has been wicked away. This simple step makes a world of difference in the final texture of your bread.
• Accurate Flour Measurement: Baking is a science, and precise ingredient measurements are vital. When measuring flour, avoid scooping directly from the bag with your measuring cup, as this compacts the flour and leads to an overestimation of the amount. Instead, use the “spoon and level” method: gently spoon the flour into your measuring cup until it overflows, then use a straight edge (like a knife or spatula) to level off the excess. This prevents your bread from becoming dry and crumbly. For ultimate accuracy, using a kitchen scale to measure flour by weight is always recommended.
• Cinnamon Sugar Crust for Flavor and Texture: Elevate your pumpkin bread with a delightful cinnamon sugar crust. Before pouring in the batter, coat your prepared loaf pan generously with a mixture of granulated sugar and cinnamon. As the bread bakes, this coating caramelizes, creating a wonderfully sweet, crunchy, and aromatic crust that adds another layer of texture and flavor. Don’t forget to sprinkle extra cinnamon sugar on top of the batter before baking for an equally enticing top crust! This simple step enhances both the appearance and taste of your homemade bread.
• Room Temperature Ingredients: For both the pumpkin bread batter and the cream cheese layer, ensure all dairy and eggs are at room temperature. This allows the ingredients to emulsify properly, creating a smooth, uniform batter and a perfectly blended cream cheese filling. Cold ingredients can lead to a lumpy batter or filling, affecting the final texture of your bread. Plan ahead and pull out your cream cheese, eggs, and sour cream (if using) about two hours before you start baking.
• Don’t Overmix: When combining wet and dry ingredients for the pumpkin bread batter, mix until just combined. Overmixing develops the gluten in the flour too much, which can result in a tough, chewy bread instead of a soft, tender one. A few lumps are perfectly fine and often preferred.

Serving and Storage Suggestions

This Pumpkin Cream Cheese Bread is best enjoyed slightly warm or at room temperature. It makes an incredible breakfast treat with your morning coffee or tea, a delightful afternoon snack, or a comforting dessert after dinner. For an extra touch of indulgence, serve it with a dollop of whipped cream or a dusting of powdered sugar.

To store, wrap the cooled bread tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will keep fresh at room temperature for up to 2-3 days. For longer storage, refrigerate for up to a week. You can also slice the bread and freeze individual slices for up to 3 months. Thaw frozen slices at room temperature or gently reheat in the microwave for a quick and delicious treat anytime.

We hope you adore this Pumpkin Cream Cheese Bread as much as we do! If you enjoyed baking and tasting this recipe, please consider leaving a star review below to share your experience. Your feedback helps other home bakers discover and enjoy this incredible treat. Don’t forget to tag us on Instagram @stephaniesweettreats with your beautiful creations! For even more baking inspiration and delicious ideas, be sure to follow us on Pinterest.

The Star of Autumn Baking: Pumpkin Cream Cheese Bread Recipe

5 from 1 review

Pumpkin Cream Cheese Bread

Stephanie Rutherford

This pumpkin bread is exceptionally soft and moist, featuring a rich, creamy layer of cream cheese swirled throughout. Bursting with aromatic spices, it’s the ultimate comforting treat for fall.

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Prep Time:
15 mins

Cook Time:
1 hr

Total Time:
1 hr 15 mins

Servings:
9 slices

Ingredients

Cream Cheese Layer

• 8 oz Cream cheese, room temperature
• 1/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 1/2 TBSP All-purpose flour
• 1 Large egg, room temperature

Pumpkin Bread

• 1 3/4 cup All-purpose flour
• 1 tsp Baking soda
• 3 tsp Ground cinnamon
• 2 tsp Pumpkin pie spice
• 1 tsp Salt
• 1/2 cup Oil, canola or vegetable
• 1/3 cup White granulated sugar
• 1/2 cup Brown sugar, packed light or dark
• 15 oz Pumpkin puree, 1 whole can
• 1 tsp Pure vanilla extract
• 1 Large egg, room temperature
• 1 Egg yolk, room temperature
• 1/4 cup Sour cream, room temperature or greek yogurt

Cinnamon Sugar

• 1/2 cup White granulated sugar
• 1 TBSP Ground Cinnamon

Instructions

Cream Cheese Layer Preparation

1. Preheat your oven to 350℉ (175°C). Lightly spray a 9×5-inch loaf pan with baking nonstick spray. To make removal easier, line the bottom and two long sides of the pan with parchment paper, leaving an overhang to create “handles,” then spray the parchment again.
2. In a small bowl, combine the 1/2 cup white granulated sugar and 1 TBSP ground cinnamon for the cinnamon sugar crust. Sprinkle this mixture generously all over the prepared loaf pan, ensuring the bottom and sides are well coated. Gently tap out any excess cinnamon sugar.
3. In a separate small bowl, using a hand mixer, beat the 8 oz room temperature cream cheese and 1/4 cup white granulated sugar on high speed for 1 minute until smooth and creamy.
4. Add in the 1 tsp pure vanilla extract and 1/2 TBSP all-purpose flour to the cream cheese mixture. Mix on medium speed until just combined. Finally, add the 1 room temperature large egg and mix on low speed until it’s fully incorporated but do not overmix. Set this cream cheese mixture aside.

Pumpkin Bread Batter Preparation

1. In a medium bowl, sift together the 1 3/4 cup all-purpose flour, 1 tsp baking soda, 3 tsp ground cinnamon, 2 tsp pumpkin pie spice, and 1 tsp salt. Sifting helps to aerate the dry ingredients and prevent lumps. Set this dry mixture aside.
2. Prepare your 15 oz pumpkin puree: Pour the entire can of pumpkin puree onto a large plate and spread it out evenly. Using 8 sheets of paper towels (pressing 2 sheets at a time onto the puree), gently press down to absorb excess moisture. Repeat this process four times. This critical step removes additional liquid from the pumpkin, preventing a dense or watery bread and ensuring a perfectly moist texture.
3. In a separate large bowl, whisk together the 1/2 cup oil (canola or vegetable), 1/3 cup white granulated sugar, 1/2 cup packed brown sugar (light or dark), the prepared 15 oz pumpkin puree, 1 tsp pure vanilla extract, 1 room temperature large egg, 1 room temperature egg yolk, and 1/4 cup room temperature sour cream (or Greek yogurt) until thoroughly combined and smooth.
4. Gradually add the sifted dry ingredients into the wet pumpkin mixture. Using a baking rubber spatula, mix until just combined. Be careful not to overmix; a few streaks of flour are acceptable.
5. Assemble the loaf: Pour approximately two-thirds of the pumpkin batter into your cinnamon-sugar-coated loaf pan. Spread it evenly using a spatula. Then, dollop all of the prepared cream cheese mixture on top of the pumpkin batter. Gently spread the cream cheese layer evenly with the back of a spoon or an offset spatula. Finally, dollop the remaining pumpkin batter over the cream cheese layer and carefully spread it to cover the cream cheese.
6. Sprinkle any leftover cinnamon sugar generously over the top of the batter in the loaf pan. This will create a beautiful and delicious top crust. Bake for 55-60 minutes, or until a wooden toothpick inserted into the center of the bread (avoiding the cream cheese layer if possible) comes out clean.
7. Once baked, let the pumpkin bread sit in the hot pan for 10 minutes to cool slightly and firm up. Then, carefully use the parchment paper overhangs to lift the loaf out of the pan and transfer it to a wire cooling rack. Allow the bread to cool completely before slicing and serving. This ensures clean slices and allows the flavors and textures to fully set.

Notes

• Flour Measurement: Always use the “spoon and level” method for flour measurement, or preferably, use a kitchen scale for accuracy. Compacted flour can lead to a dry, dense bread.
• High Altitude Baking: If you are baking at high altitude, add an extra 1 tablespoon of all-purpose flour to the pumpkin bread batter to help with structure.
• Room Temperature Ingredients: For best results, pull out all dairy ingredients and eggs at least 2 hours before you plan to start baking. This ensures they incorporate smoothly into the batters, creating a uniform and tender crumb.

Nutrition Information (per slice, 9 servings)

Calories: 466 kcal,
Carbohydrates: 61g,
Protein: 5g,
Fat: 23g,
Saturated Fat: 7g,
Polyunsaturated Fat: 4g,
Monounsaturated Fat: 11g,
Trans Fat: 0.05g,
Cholesterol: 51mg,
Sodium: 469mg,
Potassium: 194mg,
Fiber: 3g,
Sugar: 39g,
Vitamin A: 7766 IU,
Vitamin C: 2mg,
Calcium: 79mg,
Iron: 2mg

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