Introduction
The first time I baked pumpkin cream cheese bread with a cinnamon swirl, my kitchen filled with the scent of fall—warm spices, sweet pumpkin, and a hint of tangy cream cheese. It was one of those chilly afternoons when you crave comfort, and honestly, this loaf delivered. The texture is soft, with a creamy ribbon running right through the center, and that cinnamon swirl? It’s the kind that makes you want to sneak a slice before it’s cooled.
I stumbled on this recipe while trying to mix up my classic pumpkin bread routine. You know how pumpkin bread is already cozy and satisfying, but sometimes it just needs a little extra. That’s where the cream cheese layer comes in! It’s like a cheesecake surprise tucked into each bite. I’ve made this bread for family brunches, potlucks, and, let’s face it, just for myself on a lazy Sunday. Every time, someone asks for the recipe.
This loaf isn’t just good for the soul—it’s also packed with real pumpkin (not just spice!), a swirl of cinnamon sugar, and a creamy filling that keeps it moist for days. Whether you’re baking for a crowd, prepping for a busy week, or treating yourself, this pumpkin cream cheese bread recipe is one you’ll want to save. And if you love pumpkin, cinnamon, and that classic fall vibe, get ready to fall head over heels. I’ve tested and tweaked this loaf more times than I can count, so you’re in good hands here!
Why You’ll Love This Recipe
- Quick & Easy: Comes together in just about 15 minutes of hands-on prep—no stand mixer or fancy gadgets required.
- Simple Ingredients: You probably have everything you need already, especially if you keep canned pumpkin and cream cheese on hand.
- Perfect for Fall or Anytime: This pumpkin cream cheese bread is a showstopper for autumn brunches, holiday breakfasts, or just a weekday snack.
- Crowd-Pleaser: Kids love the sweet swirl, adults rave about the creamy filling, and it’s always the first thing gone at gatherings.
- Unbelievably Delicious: The combination of moist pumpkin bread, creamy cheesecake-like center, and fragrant cinnamon swirl makes every slice irresistible.
What sets this pumpkin cream cheese bread apart is the homemade cinnamon sugar swirl—seriously, that part is worth the extra minute. It creates pockets of gooey, sugary goodness and a pretty marbled look when sliced. I also blend the cream cheese layer until super smooth, which keeps it from sinking and gives the loaf a bakery-style finish.
This isn’t just another pumpkin bread recipe. It’s the one I pull out when I want smiles, happy sighs, and requests for seconds. The bread is tender, not dense, with just the right amount of sweetness. The cream cheese brings a tangy balance, and the cinnamon swirl adds warmth and depth. If you’re looking for a fall baking project that’s easy, forgiving, and guaranteed to impress, this is it. Trust me, you’ll be making this pumpkin cream cheese bread all season long!
Ingredients Needed
This pumpkin cream cheese bread uses simple, wholesome ingredients to create a loaf that’s both flavorful and visually stunning. Most are pantry staples, and you can tweak a few things to suit your taste or dietary needs.
- For the Pumpkin Bread Batter:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves)
- 1 cup (215g) granulated sugar
- 1/2 cup (100g) packed brown sugar (for extra moisture and depth)
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (or melted coconut oil if you prefer)
- 1/3 cup (80ml) milk (dairy or unsweetened non-dairy)
- 1 cup (240g) canned pumpkin puree (make sure it’s pure pumpkin, not pie filling)
- 2 teaspoons pure vanilla extract
- For the Cream Cheese Layer:
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- For the Cinnamon Swirl:
- 1/4 cup (50g) granulated sugar
- 1 tablespoon ground cinnamon
Ingredient Tips: For the pumpkin, I recommend Libby’s brand for consistency. If you’re dairy-free, use vegan cream cheese and almond milk. Want gluten-free? Sub in a 1:1 gluten-free flour blend. You can use coconut sugar instead of brown sugar, but it gives a slightly different texture. If you like a stronger spice flavor, add more cinnamon or toss in a pinch of cardamom.
Swaps & Substitutions: Make this loaf nutty by adding 1/2 cup chopped pecans or walnuts to the batter. If you want to cut back on sugar, you can use a stevia baking blend for part of the sweetener (though I personally prefer the classic sugars for taste and texture). For extra richness, swap milk for half-and-half or full-fat coconut milk.
Honestly, most of these ingredients are things I keep in my kitchen year-round. The pumpkin cream cheese bread is super forgiving, so don’t stress if you need to make a substitution or two. Just stick with the ratios and you’ll get a loaf that’s moist, flavorful, and loaded with cinnamon swirl goodness.
Equipment Needed
- 9×5-inch loaf pan (standard size—if yours is slightly smaller, leave a little batter out to prevent overflow)
- Mixing bowls (at least two: one for dry, one for wet ingredients)
- Hand mixer or stand mixer (for the cream cheese layer—though a sturdy whisk and some elbow grease work too)
- Whisk (for blending batter—trust me, a whisk gets rid of lumps better than a spoon)
- Rubber spatula (for folding and scraping—don’t waste that pumpkin batter!)
- Measuring cups and spoons (accuracy matters for baking)
- Small bowl (for mixing cinnamon sugar)
- Toothpick or cake tester (for checking doneness)
If you don’t have a hand mixer, you can soften cream cheese by microwaving it for 10 seconds and beat it with a fork. I’ve used glass and metal loaf pans—both work, but metal gives a slightly higher rise and browner crust. Budget-friendly tip: Dollar store loaf pans work just fine! Just grease them well and check for warping. For specialty pans (like ceramic), reduce baking time by five minutes and keep an eye out for overbrowning.
After baking, let your pans cool completely before washing—hot metal warps, and it’s a pain to clean stuck-on bits. If you bake a lot, invest in sturdy silicone spatulas and nonstick spray. They make cleanup a breeze.
Preparation Method
- Preheat Oven & Prep Pan:
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or butter, then line with parchment for easier removal. - Mix Dry Ingredients:
In a large bowl, whisk together 1 3/4 cups (220g) flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon pumpkin pie spice. Set aside. - Blend Wet Ingredients:
In another bowl, combine 1 cup (215g) granulated sugar, 1/2 cup (100g) brown sugar, and 2 eggs. Whisk until pale and slightly fluffy, about 1 minute. Add 1/2 cup (120ml) oil, 1/3 cup (80ml) milk, 1 cup (240g) pumpkin puree, and 2 teaspoons vanilla extract. Whisk until smooth. - Combine Batter:
Add the dry mixture to the wet, stirring just until combined. Don’t overmix—some lumps are okay. The batter should be thick, but pourable. If it’s too dry, add 1 tablespoon of milk. - Make Cream Cheese Layer:
In a medium bowl, beat 8 oz (225g) cream cheese until smooth. Add 1/4 cup (50g) sugar, 1 egg yolk, and 1 teaspoon vanilla. Beat for 1-2 minutes until creamy and lump-free. (If your cream cheese is cold, you’ll get little lumps—let it sit at room temp or microwave for a few seconds.) - Mix Cinnamon Swirl:
Stir together 1/4 cup (50g) sugar and 1 tablespoon cinnamon in a small bowl. - Layer & Swirl:
Pour half the pumpkin batter into the prepared loaf pan and smooth. Sprinkle half the cinnamon sugar evenly. Gently spoon the cream cheese layer over (try not to mix it into the batter). Top with remaining pumpkin batter, then the rest of the cinnamon sugar. Use a butter knife to swirl gently—don’t overdo it, or you’ll lose the pretty ribbon effect. - Bake:
Bake at 350°F (175°C) for 55–65 minutes. Check at 50 minutes—insert a toothpick in the center (through the bread, not the cream cheese). It should come out mostly clean, with a few moist crumbs. If the top browns too fast, tent with foil for the last 10 minutes. - Cool & Slice:
Cool in the pan for 15 minutes, then lift out using parchment. Let cool completely before slicing—cream cheese needs to set, or you’ll get a gooey mess. (Learned that one the hard way.)
Pro tip: If you’re impatient, chill in the fridge for 30 minutes before slicing.
If your loaf sinks in the middle, it’s likely underbaked or your cream cheese was too cold. If the swirl disappears, swirl less next time. I’ve had days where my bread cracked on top—totally normal! It’s still delicious.
Cooking Tips & Techniques
Professional Techniques: Always use room-temperature ingredients, especially eggs and cream cheese. This helps everything blend smoothly, giving you a tender crumb and creamy center. For the best cinnamon swirl, sprinkle evenly and swirl gently—too much swirling mixes everything together, and you lose those gorgeous layers.
Common Mistakes: Overmixing the batter makes the bread tough. I ruined my first loaf by beating it too long, so now I just fold until combined. Don’t skip lining your pan—cream cheese likes to stick!
If your bread is browning too quickly, tent the pan with foil at the 40-minute mark. I’ve found glass pans run a bit cooler, so you may need a few extra minutes.
Multitasking tip: While the loaf bakes, clean up and prep your toppings (chopped nuts, glaze, or extra cinnamon sugar). If you want the bread extra moist, drizzle with a simple vanilla glaze after cooling.
Consistency tip: Always check with a toothpick—poke the bread part, not the cream cheese. If you hit the filling, it’ll look underdone even if the bread is perfect. For even slices, chill the loaf before cutting. Trust me, it makes all the difference!
Variations & Adaptations
- Gluten-Free Version: Swap the all-purpose flour for a gluten-free 1:1 blend. I’ve used Bob’s Red Mill with good results—texture stays soft, and the loaf doesn’t crumble.
- Dairy-Free Version: Use vegan cream cheese (like Kite Hill) and almond or oat milk. The bread is a little less rich but still moist and flavorful.
- Nutty Pumpkin Bread: Stir in 1/2 cup chopped pecans or walnuts to the pumpkin batter for crunch. It’s especially good for holiday gatherings.
- Chocolate Chip Swirl: Add 1/2 cup mini chocolate chips to the cream cheese layer for a dessert vibe the kids love.
- Seasonal Twist: In spring, swap pumpkin for mashed banana and add a touch of lemon zest to the cream cheese. Super bright and fresh!
If you love spice, double the cinnamon or add a dash of cardamom and ginger. For those avoiding eggs, use a flax egg (1 tablespoon ground flax + 3 tablespoons water) in the bread batter. I’ve tried half whole-wheat flour for extra fiber—it makes the loaf a little denser but still tasty.
My favorite personal twist: top the finished loaf with a drizzle of maple glaze (powdered sugar + maple syrup) and a sprinkle of toasted pumpkin seeds. It’s pretty enough for a special brunch and adds a little crunch!
Serving & Storage Suggestions
Serve pumpkin cream cheese bread slightly warm or at room temperature. The swirl looks gorgeous on a platter—slice thick for a dramatic effect. I like to dust the top with extra cinnamon sugar or a little powdered sugar for a bakery-style look.
Pair with hot coffee, chai latte, or a spiced tea. For breakfast, serve alongside Greek yogurt and fresh fruit. It’s also great as an afternoon snack or dessert—try serving with a dollop of whipped cream or vanilla ice cream for a little indulgence.
Storage: Keep leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days (the cream cheese layer keeps everything moist!). You can freeze individual slices—wrap tightly in plastic, then foil, and freeze up to 3 months. Thaw overnight in the fridge or gently reheat in the microwave for 10–15 seconds.
The flavors deepen after a day or two, so sometimes I bake ahead and let the loaf chill overnight. The cream cheese layer sets even better, and the cinnamon swirl gets gooier.
Nutritional Information & Benefits
A typical slice (1/10 of the loaf) has around 250–300 calories, 12g fat, 38g carbs, and 4g protein. It’s a treat, but not too heavy! The pumpkin is packed with vitamin A and fiber, and the eggs add a little protein. If you use whole-wheat flour or add nuts, you boost the fiber even more.
For gluten-free or dairy-free diets, the swaps above keep things friendly. There’s egg in the batter and cream cheese layer, so those with egg allergies should use flax egg. The bread contains wheat and dairy (unless adapted), so watch out if you’re sensitive.
I love that this loaf is satisfying without being too sweet. The real pumpkin gives you antioxidants, and the cinnamon is great for blood sugar balance. It’s comfort food you can feel good about enjoying!
Conclusion
If you’re craving fall flavors or just need a comforting treat, this pumpkin cream cheese bread recipe with cinnamon swirl is your new go-to. It’s easy, absolutely delicious, and packed with those warm, spicy notes everyone loves. The creamy layer is a surprise in every bite and makes it way more special than regular pumpkin bread.
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Give it a try, and let me know how you make it your own! Drop a comment below, share your photos, or tag me on Pinterest—I love seeing your twists. Let’s bake some happiness together. Hope your loaf turns out as irresistible as mine always does!
FAQs
Can I use homemade pumpkin puree in this pumpkin cream cheese bread?
Yes! Just make sure your puree isn’t too watery. Drain excess liquid, and measure carefully for the best texture.
Can I make this pumpkin cream cheese bread ahead of time?
Absolutely. Bake a day ahead and store in the fridge. The flavors meld and the cream cheese layer sets even better overnight.
How do I keep my cream cheese layer from sinking?
Use room-temperature cream cheese and don’t over-swirl. Spoon it gently over the batter, and the loaf will bake up with a perfect ribbon.
Can I freeze pumpkin cream cheese bread?
Yes! Slice and wrap tightly, then freeze up to three months. Thaw overnight in the fridge or microwave briefly before serving.
What if I don’t have pumpkin pie spice?
Mix 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon cloves. That’ll get you close to the classic flavor!
Pin This Recipe!
Pumpkin Cream Cheese Bread with Cinnamon Swirl
- Total Time: 70–80 minutes
- Yield: 10 slices 1x
Description
This easy pumpkin cream cheese bread features a creamy cheesecake-like layer and a fragrant cinnamon sugar swirl, making every slice moist, tender, and packed with cozy fall flavors. Perfect for brunch, dessert, or a comforting snack.
Ingredients
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or 2 teaspoons ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves)
- 1 cup (215g) granulated sugar
- 1/2 cup (100g) packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/3 cup (80ml) milk (dairy or unsweetened non-dairy)
- 1 cup (240g) canned pumpkin puree
- 2 teaspoons pure vanilla extract
- 8 oz (225g) cream cheese, softened
- 1/4 cup (50g) granulated sugar (for cream cheese layer)
- 1 large egg yolk
- 1 teaspoon vanilla extract (for cream cheese layer)
- 1/4 cup (50g) granulated sugar (for cinnamon swirl)
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In another bowl, whisk together granulated sugar, brown sugar, and eggs until pale and slightly fluffy. Add oil, milk, pumpkin puree, and vanilla extract; whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix; some lumps are okay.
- In a medium bowl, beat cream cheese until smooth. Add sugar, egg yolk, and vanilla extract; beat until creamy and lump-free.
- In a small bowl, mix together sugar and cinnamon for the swirl.
- Pour half the pumpkin batter into the prepared pan and smooth. Sprinkle half the cinnamon sugar evenly over the batter.
- Gently spoon the cream cheese layer over the cinnamon sugar. Top with remaining pumpkin batter, then sprinkle the rest of the cinnamon sugar.
- Use a butter knife to gently swirl the layers, being careful not to overmix.
- Bake for 55–65 minutes, checking at 50 minutes. Insert a toothpick into the bread (not the cream cheese layer); it should come out mostly clean.
- If the top browns too quickly, tent with foil for the last 10 minutes.
- Cool in the pan for 15 minutes, then lift out using parchment. Let cool completely before slicing.
Notes
Use room-temperature eggs and cream cheese for best texture. Don’t overmix the batter to keep the bread tender. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and vegan cream cheese/milk. Add nuts or chocolate chips for extra flavor. Chill the loaf before slicing for clean cuts.
- Prep Time: 15 minutes
- Cook Time: 55–65 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 250300
- Sugar: 22
- Sodium: 280
- Fat: 12
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, cream cheese, cinnamon swirl, fall baking, easy loaf, brunch, dessert, moist bread, pumpkin recipes
