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

Scale

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