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Easy Swirled Pumpkin Cream Cheese Bread

  • Author: Kindly Unspoken
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10-12 slices 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Try my Easy Swirled Pumpkin Cream Cheese Bread Recipe for the BEST Pumpkin Cream Cheese Bread you’ll ever eat. It’s delicious, soft, and moist, and made simple with pumpkin puree, pumpkin pie spice, and beautiful swirls of cream cheese baked inside for a cheesecake surprise! 


Units Scale

Cream Cheese Filling

  • 4 oz cream cheese, softened (I used 1/3 fat)
  • 1/4 cup granulated sugar
  • 1 tbsp all-purpose flour (if mixture is too runny, add 1 additional tbsp)
  • 1 large egg

Pumpkin Bread

  • 1 and 2/3 cup self-rising flour
  • 1/4 cup granulated sugar
  • 1 tbsp pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/3 cup light brown sugar packed
  • 1/4 cup vegetable oil
  • 1/4 cup sour cream (I used light)
  • 2 tsp vanilla extract
  • 1 large egg


Cream Cheese Filling

  • In a medium mixing bowl, combine softened cream cheese, sugar, flour, and egg and use an electric hand mixer or whisk to mix until smooth and creamy. The mixture should be thick and not overly runny. If it is too runny, add 1 additional tbsp of flour to the mixture and combine well. Set aside.

Pumpkin Bread

  • Preheat your oven to 350 degrees and spray a loaf pan with non-stick cooking spray.
  • In a large mixing bowl, combine pumpkin puree, sugar, brown sugar, oil, sour cream, pumpkin pie spice, vanilla extract, and egg and whisk until smooth.
  • Next add in half of the sifted flour into the wet ingredients, and use a spatula to carefully fold the mixture together. Add the remaining half of the flour to the bowl and mix until just combined and no flour streaks remain. As you would with any bread or muffin mixture, be careful to not over mix the batter, as this will make it dry and dense in texture.
  • Next, pour in 1/2 of the pumpkin batter into the greased loaf pan and smooth out into the corners with a spatula. Use a cookie scoop and add 2/3 of the cream cheese filling in dollops on top of the pumpkin and evenly spread with an offset spatula. Top with the remaining half of pumpkin batter, followed by the remaining cream cheese mixture. Use a knife or toothpick and lightly swirl the top of the batter, as desired.
  • Place in the oven and bake for 45 minutes – 1 hour, or until a toothpick comes out clean in the center of the pumpkin bread.
  • Place loaf pan onto a wire cooling rack and let cool for 10-15 minutes before removing from the pan to further cool.
  • Once cooled, slice your pumpkin cream cheese bread and serve.
YouTube video


  • Leftovers can be stored in an airtight container up to 1 week, or can be frozen by placing in plastic wrap and placed in a freezer safe bag for up to 3 months.

Keywords: pumpkin cream cheese bread, pumpkin bread, pumpkin cheesecake bread, pumpkin swirl bread, cream cheese swirl pumpkin bread, pumpkin bread with cream cheese, pumpkin loaf, pumpkin cream cheese loaf, easy pumpkin bread