Go Back
Sliced loaf of Pumpkin Swirl Bread with beautiful marbled pattern on a wooden cutting board.
Daniel

Pumpkin Swirl Bread

Tender spiced quick bread with a gorgeous cream cheese ribbon running through the center, perfect for fall mornings or holiday gifting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Bread
  • 1.75 cups all-purpose flour
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.75 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup vegetable oil
  • 2 large eggs room temperature
  • 1 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 0.5 tsp salt
For the Cream Cheese Swirl
  • 4 oz cream cheese softened
  • 3 tbsp granulated sugar
  • 1 large egg yolk
  • 0.5 tsp vanilla extract

Equipment

  • 9x5 inch Loaf Pan
  • Mixing Bowls
  • Electric Mixer or Whisk

Method
 

Prep
  1. Preheat oven to 350F. Grease a 9x5 inch loaf pan and line with parchment paper, leaving an overhang for easy removal.
  2. Beat softened cream cheese with 3 tablespoons sugar until smooth. Mix in egg yolk and vanilla until fully combined. Set aside.
Mix the bread
  1. In a large bowl, whisk together pumpkin puree, both sugars, oil, and eggs until well blended and glossy.
  2. Sprinkle flour, baking soda, pumpkin pie spice, and salt over the wet mixture. Stir just until no dry streaks remain - do not overmix.
  3. Spread half the pumpkin batter into the prepared pan. Dollop half the cream cheese mixture on top and swirl gently with a knife. Repeat with remaining batter and cream cheese, then run a knife through once more to create a marbled pattern.
  4. Bake 55-65 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top will be deep golden and slightly cracked.
  5. Cool in the pan for 15 minutes, then lift out using the parchment overhang and cool completely on a wire rack before slicing - at least 1 hour.

Notes

For the cleanest slices, chill the bread for 30 minutes before cutting - the cream cheese sets up beautifully. The bread keeps wrapped at room temperature for 2 days or refrigerated for 5 days. Freeze individual slices wrapped in plastic for up to 2 months. If you don't have pumpkin pie spice, use 3/4 teaspoon cinnamon plus 1/4 teaspoon each ginger and nutmeg.