Description

This Perfect Cinnamon Swirl Pumpkin Bread with Cream Cheese Filling is a tender, spiced pumpkin loaf with a tangy cream cheese ribbon and a cinnamon swirl running through every slice. It’s a crowd-pleasing fall favorite that started as a happy kitchen accident.

Ingredients

Scale

1 and 3/4 cups (220g) all-purpose flour
1 cup (200g) granulated sugar
1/2 cup (100g) packed brown sugar (light or dark)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup (245g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) vegetable oil (or canola or melted coconut oil)
2 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 cup (60ml) milk (whole, 2%, or oat milk)
8 ounces (226g) cream cheese, softened to room temperature
1/4 cup (50g) granulated sugar (for cream cheese filling)
2 tablespoons (15g) all-purpose flour (for cream cheese filling)
1 teaspoon vanilla extract (for cream cheese filling)
1 large egg yolk (for cream cheese filling)
3 tablespoons (36g) granulated sugar (for cinnamon swirl)
2 tablespoons (16g) ground cinnamon (for cinnamon swirl)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving a two-inch overhang on the long sides.
In a small bowl, whisk together 3 tablespoons sugar and 2 tablespoons cinnamon for the cinnamon swirl mixture. Set aside.
In a medium bowl, beat softened cream cheese with a hand mixer until smooth. Add 1/4 cup sugar, 2 tablespoons flour, 1 teaspoon vanilla, and egg yolk. Beat until fully combined and silky. Set aside.
In a large bowl, whisk together 1 and 3/4 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves.
In a separate medium bowl, whisk together pumpkin puree, oil, eggs, 2 teaspoons vanilla, and milk until smooth.
Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined (a few streaks of flour are fine). Do not overmix.
Pour half of the pumpkin batter into the prepared loaf pan and spread evenly (about 1 inch thick).
Spoon cream cheese filling over the batter, spreading gently without pressing down. Leave a half-inch border around the edges.
Sprinkle about two-thirds of the cinnamon-sugar mixture evenly over the cream cheese filling.
Gently spoon remaining pumpkin batter over the filling, spreading to cover completely.
Sprinkle remaining cinnamon-sugar mixture over the top. Using a butter knife or skewer, gently swirl the batter with figure-eight motions (3-4 passes). Do not over-swirl.
Bake for 55 to 65 minutes, starting to check at 50 minutes. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
Cool in pan for 15 minutes, then lift out using parchment paper and transfer to a wire rack. Cool completely before slicing (1 to 2 hours).

Notes

Room temperature ingredients are key for a smooth filling and even batter. Do not overmix the batter to avoid a dense loaf. Let the bread cool completely before slicing to allow the cream cheese filling to set. For best flavor, make a day ahead.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 26
Sodium: 280
Fat: 16
Saturated Fat: 6
Carbohydrates: 42
Fiber: 2
Protein: 5

Keywords: pumpkin bread, cream cheese filling, cinnamon swirl, fall baking, pumpkin recipe, easy pumpkin bread