Amazing 1-pan pumpkin cream cheese bread

Oh, friends, fall has officially arrived, and that means it’s time to dust off those spice jars! If you’re like me, the minute the air gets crisp, all you want is that warm, comforting aroma filling your house. Today, I’m sharing what I truly consider the ULTIMATE answer to all your autumn cravings: my classic, can’t-fail pumpkin cream cheese bread. Trust me, this isn’t just another loaf; it’s dense, it’s unbelievably moist, and the rich, tangy cream cheese swirl baked right through it is pure magic. This is the **best pumpkin loaf** you’ll ever bake. If you love this flavor profile, you absolutely need to check out my recipe for pumpkin roll for your next party!

Why This Moist Pumpkin Cream Cheese Bread is Your New Fall Favorite

I’ve baked a lot of things over the years, but this particular loaf always disappears first! It hits every single mark you want in an easy fall baking project. It’s forgiving and straightforward, yet the result looks and tastes like you spent hours at a fancy bakery. Why is it so beloved? Well, just look at these reasons:

• It stays wonderfully moist pumpkin bread for days. Seriously!
• The spice blend hits that perfect note—not too sweet, wonderfully aromatic.
• It requires only one standard loaf pan, making cleanup a breeze.
• It’s perfect for brunch, dessert, or just a Tuesday afternoon treat. And don’t forget to check out my pumpkin spice cupcakes if you want another spiced treat!

Achieving the Perfect Cream Cheese Swirl Bread Texture

The secret to getting that gorgeous marbling is all about how we layer it—it’s not about mixing it all in at once! By pouring half the batter, adding the filling, and then topping it with the rest of the batter, you are setting up the swirl perfectly. When it bakes, that tangy center spreads just enough to create those beautiful ribbons. This technique guarantees you a tender spiced crumb without the filling sinking straight to the bottom. It truly separates this from any plain pumpkin loaf you’ve tried before.

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Gathering Ingredients for Your Pumpkin Cream Cheese Bread Recipe

The real beauty of this **pumpkin cream cheese bread recipe** is that it uses ingredients I almost always have on hand in the pantry during the fall. No specialty shopping required! To make sure you get that perfect texture and flavor, you need to separate your ingredients clearly. We’re making two separate components here: the spiced pumpkin batter and the rich, tangy filling. If you need a warm-up beverage, you have to try my pumpkin spice latte copycat!

Here is everything you should collect before you even think about preheating the oven. Grab your apron, friend!

For the Pumpkin Bread Batter:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract

For the Tangy Cream Cheese Filling:

• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg yolk (for filling)
• 1/2 teaspoon vanilla extract (for filling)

Ingredient Notes and Substitutions for Best Pumpkin Cream Cheese Bread

I always get questions about the ingredients, so let me clear up a few things to guarantee your loaf comes out perfectly moist! First and most importantly: grab pure pumpkin puree, NOT pumpkin pie filling. The filling is already sweetened and spiced, and that will throw off our measurements completely. Also, if you’re in a rush, you absolutely can swap those separate spices for 2 teaspoons of your favorite store-bought pumpkin pie spice blend—it works great. As for the fat, I use vegetable oil because it keeps the bread moist longer than butter, which is key for a **moist pumpkin bread**.

Step-by-Step Instructions: How to Make Pumpkin Swirl Bread

Okay, time to grab the bowls! Baking this bread is really a two-part process: making the batter and making the filling. We need everything ready to go so things move fast during assembly. First things first, let’s get that oven hot and ready. Preheat your oven to 350°F (175°C). Make sure your 9×5 inch loaf pan is perfectly greased and floured—you don’t want this beauty sticking to the pan!

If you want to see another amazing swirl recipe that’s perfect for the cooler weather, you have got to check out my moist cinnamon swirl apple bread. It uses a similar layering technique!

Mixing the Batter and Preparing the Cream Cheese Filling

We start by whisking all the dry stuff together—flour, baking soda, baking powder, and all those wonderful spices. In another bowl, mix your wet ingredients until they look perfectly combined. Now, the biggest tip: when you combine these, mix them gently! I always stop as soon as I see the last streak of flour disappear. Overmixing is the enemy of a tender crumb, I promise!

While that batter is resting, whip up the filling separately until that cream cheese is perfectly smooth. We want zero lumps in that luscious center!

Layering and Swirling for Bakery Style Pumpkin Bread

This is the fun part where we turn it into that gorgeous **coffee shop copycat bread**! Pour exactly half of your pumpkin batter into the prepared loaf pan. Next, dollop all of that smooth cream cheese filling right on top. Then, gently cover the filling with the remaining half of the batter. Take a butter knife—or a skewer if you have one handy—and gently run it through the layers just once or twice. Don’t go crazy stirring! We just want faint ribbons for that perfect marbled look when you slice it later.

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Tips for Success Making Tender Spiced Crumb Pumpkin Cream Cheese Bread

Even though this is a super simple **quick bread recipe**, taking just a minute to review these key steps will make sure your loaf comes out looking magazine-worthy. Getting that **tender spiced crumb** means paying attention to temperature and mixing!

First, let’s talk about the oven. Make sure your oven rack is centered before you pop this in. The center spot ensures even heat flow, which is critical for a loaf cake this thick. If your rack is too high or too low, you risk getting burnt tops and doughy centers. I learned that the hard way!

Second, resist the urge to check on it too early! Peeking at your **pumpkin cream cheese bread** before the 50-minute mark can actually cause the center to sink because the temperature drops too fast. Wait until you see the edges start pulling away from the pan slightly before you test it for doneness. It’s so tempting, but patience pays off!

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Finally, don’t skip the 15-minute cool-down in the pan. This allows the loaf to set up its structure before you try to knock it out onto the cooling rack. For other comforting bakes, like my sour cream coffee cake, this step is just as important.

Serving Suggestions for Your Homemade Pumpkin Loaf

Once this beautiful loaf cools down—and trust me, waiting is the hardest part!—it’s perfect for so many occasions. This truly is one of the best brunch bread recipes you can have in your arsenal.

For a chilly morning, there is absolutely nothing better than a thick slice warmed up slightly, paired with a giant mug of black coffee or your favorite tea. It makes for the coziest autumn breakfast idea! The spiced loaf stands up beautifully on its own, but if you want to dress it up a tiny bit, a thin smear of regular softened cream cheese takes it over the top. It’s also wonderful served cold alongside whipped cream for a light evening dessert.

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If you are looking for more delicious morning bakes, you have to see my full coffee cake recipe collection! It’s perfect for those weekend brunches.

Storage and Make Ahead Fall Baking Tips for Pumpkin Cream Cheese Bread

Listen, if you make this amazing loaf, you might end up with leftovers—though I doubt it! If you do, you want to keep that moisture in. Store any uneaten pumpkin cream cheese bread tightly wrapped in plastic wrap at room temperature for up to three days. Don’t put it in the fridge unless it’s super humid out, because that can actually dry it out faster!

Now, if you’re planning ahead for the holidays, this freezes beautifully. Wrap the completely cooled loaf tightly first in plastic wrap and then hit it with a layer of foil. It stays perfect in the freezer for about three months! When you’re ready to serve, just let it thaw overnight on the counter. If you need it fast, you can warm a slice up in the microwave for about 15 seconds—it brings that fresh-baked softness right back! For more freezer-friendly recipes, check out my tips on make ahead breakfast burritos.

Frequently Asked Questions About Pumpkin Cream Cheese Bread

I get so many questions every year about getting these quick bread recipes just right! Here are the things folks ask me most often about making the absolute moistest pumpkin bread.

Can I use fresh pumpkin instead of pureed canned pumpkin?

You totally can, but a word of caution: fresh pumpkin has way more water content than the stuff in the can! If you use fresh, you have to roast it, cook it down, and really dry it out until it matches the thick consistency of canned puree. Believe me, using 1 cup of canned puree is the shortcut here for this recipe to remain a true **easy fall baking** contender. If you skip drying the fresh pumpkin, your loaf might sink right in the middle!

What do I do if my cream cheese swirl sinks to the bottom?

Oh, that’s a bummer! Nine times out of ten, this happens because the filling mixture was too thin, or you stirred too aggressively when creating the swirl. Remember, we want firm dollops, not runny liquid! The trick to keeping that lovely filling closer to the top is making sure the pumpkin batter underneath it is nice and thick. For more great bread tips, check out my piece on making moist, easy fall pumpkin bread.

Can I bake this as muffins or in cupcakes?

Absolutely! People make these into muffins all the time. For muffins, you’ll use the same amount of batter, but the baking time cuts way down—probably just 20 to 25 minutes at 350°F. You still layer the batter and the filling, but you might get a tiny bit less swirl in each one. They make fantastic autumn breakfast ideas!

Can I use coconut oil instead of vegetable oil in this recipe?

Yes, coconut oil is a great swap, but make sure it’s melted and cooled slightly before adding it to your wet ingredients. It lends a slightly different, really subtle nutty flavor that blends beautifully with the spices in the **spiced pumpkin bread**. It works beautifully as a substitute in terms of moisture!

Nutritional Estimate for This Pumpkin Cream Cheese Bread

I always get asked about the numbers, so here’s a quick look at what you might be looking at per slice. Remember, this is just an estimate based on the ingredients I used, so your results for this delicious **pumpkin cream cheese bread** might vary slightly depending on exact measurements!

• Serving Size: 1 slice
• Calories: 320
• Fat: 18g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 28g

It’s definitely a treat, but wow, is it worth every single bite!

Share Your Best Pumpkin Cream Cheese Bread Creations

I truly can’t wait for you to bake this! Seeing what you all create in your own kitchens is honestly my favorite part of running this blog. If you take a picture of your beautiful, swirled loaf—whether you’re serving it for brunch or as an afternoon snack—please tag me on social media!

And if you loved this recipe for **pumpkin cream cheese bread**, please pop back over and leave a star rating and a quick review below. It helps other folks find this recipe, and hearing your feedback makes my day! Happy baking, and you can find even more cozy recipes right over on my full blog!

Moist Pumpkin Cream Cheese Bread with Tangy Swirl

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Welcome to My Kitchen! This recipe delivers a bakery-style pumpkin cream cheese bread that is incredibly moist and spiced perfectly, featuring a rich, tangy cream cheese swirl baked right in. It is a simple loaf cake perfect for your fall baking.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (about 10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 ounces cream cheese, softened
• 1/4 cup granulated sugar (for filling)
• 1 large egg yolk (for filling)
• 1/2 teaspoon vanilla extract (for filling)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
3. In a separate medium bowl, whisk together the 1 cup sugar, vegetable oil, pumpkin puree, eggs, and 1 teaspoon vanilla extract until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan.
7. Dollop the cream cheese mixture evenly over the batter layer.
8. Gently pour the remaining pumpkin batter over the cream cheese layer.
9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter to create a marbled effect.
10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

• For the best swirl, ensure your cream cheese filling is completely smooth before layering it into the batter.
• This bread tastes even better the next day once the spices have fully developed.
• You can use pumpkin pie spice blend instead of measuring individual spices if you prefer a shortcut.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 28g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 45mg