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Pumpkin Bread with Cream Cheese Swirl (Easy Recipe)

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Posted by:

Erin Lynch

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Updated:

February 28, 2025

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4.91 from 11 votes

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Pumpkin bread with cream cheese swirl pinterest image.
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This Pumpkin Bread with Cream Cheese Swirl is here to make all you pumpkin lovers extremely happy. It’s moist, and not overly sweet, with the most decadent cream cheese swirl running through it. 

Side view of loaf of pumpkin bread cut into with cream cheese swirl showing.

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Loaf of pumpkin bread sliced into.

Why you’ll love it

If pumpkin bread and cheesecake got together and had a baby, it would be this Pumpkin Cream Cheese Bread. And since I just wanted to take things over the top, I decided to top it off with a yummy streusel topping. 

Ingredients needed

  • Pumpkin – 100% pure pumpkin puree from the can. You’ll want the unsweetened variety, not pumpkin pie filling
  • Flour
  • White Sugar + Brown Sugar
  • Eggs
  • Vanilla
  • Canola Oil – or vegetable oil or liquid coconut oil
  • Butter
  • Cream Cheese – you can also use low-fat cream cheese
  • Cinnamon 
  • Ground Cloves, Nutmeg, & Ground Ginger – or swap out for some pumpkin pie spice
Overhead shot of baked pumpkin bread with streusel topping.

How to make it

  • Combine pumpkin with oil, sugar, egg and vanilla. 
  • Whisk together flour, spices, baking powder, baking soda and salt. 
  • Combine wet ingredients with dry ingredients, and mix to combine (don’t overmix). 
  • Combine cream cheese, flour and sugar, then whisk in an egg. 
  • Add ⅔ pumpkin batter to a loaf pan, top with cream cheese and then remaining pumpkin batter. 
  • Combine sugar, flour, butter and cinnamon to make streusel topping. Sprinkle on top. 
  • Bake for 40-50 minutes. 
  • Let cool and enjoy! 

How to store & freeze

This bread will keep for up to three days. Keep it tightly wrapped in the refrigerator. To freeze, wrap in saran wrap, then foil. Freeze for up to three months.

Side view of loaf of pumpkin bread cut into with cream cheese swirl showing.

More pumpkin recipes

  • Pumpkin Risotto with Goat Cheese
  • Pumpkin Mac and Cheese 
  • Pumpkin Chili 
  • Pumpkin Smoothie 
  • Creamy Pumpkin Pasta with Sausage & Sage
  • Cheesy Baked Gnocchi with Pumpkin & Kale

More bread recipes

  • Salted Caramel Banana Bread
  • Zucchini Bread
  • Guinness Beer Bread
Loaf of pumpkin bread with cream cheese swirl, sliced into.

Did you try this pumpkin bread recipe?

If you loved this pumpkin cream cheese bread I would appreciate it so much if you would give this recipe a ⭐️star review⭐️! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Instagram, TikTok, Pinterest and Facebook.

Can’t get enough of fall pumpkin recipes? Be sure to try this Pumpkin Risotto with Goat Cheeses, Pumpkin Mac and Cheese and Pumpkin Chili. 

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Side view of loaf of pumpkin bread cut into with cream cheese swirl showing.

Full Recipe

Pumpkin Bread with Cream Cheese Swirl

This Pumpkin Bread with Cream Cheese Swirl is here to make all you pumpkin lovers extremely happy. It’s moist, and not overly sweet, with the most decadent cream cheese swirl running through it. 
4.91 from 11 votes
Print Pin
Serves 8 people
Created by Platings and Pairings
Prep Time: 20 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 10 minutes mins

Equipment

  • Loaf Pan
  • Mixing Bowl

Ingredients

  • ¼ cup canola oil (vegetable oil or liquid state coconut oil)
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 cup pure pumpkin puree
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg*
  • 1/4 teaspoon ground cloves*
  • 1/4 teaspoon ground ginger*
  • 3/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1/2 teaspoon Salt

Cream Cheese Filling:

  • 4 ounces cream cheese (softened to room temperature)
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons flour
  • 1 large egg

Streusel Topping:

  • ½ cup granulated sugar
  • ⅓ cup all-purpose flour
  • ¼ cup butter (melted)
  • 1 teaspoon ground cinnamon

Instructions

  • Preheat oven to 350-degrees and grease a 9X5 loaf pan or line with parchment paper.
  • In a large bowl add the oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract. Mix to combine.
  • In a small bowl whisk together the flour, spices, baking powder, baking soda, and salt. Pour the dry ingredients into the wet ingredients and gently mix together using a rubber spatula or a wooden spoon. There will be a few lumps. Do not overmix. Pour 2/3rds of the batter into the prepared pan and spread into an even layer.
  • In a medium bowl whisk together the cream cheese, sugar, and flour. Once fully combined, whisk in the egg. Pour on top of the pumpkin bread layer, spreading cream cheese into an even layer.
  • Pour the remaining pumpkin batter on top.
  • To Make Streusel Topping: Mix together sugar, flour, butter, and cinnamon with a fork until coarse crumbs form. Sprinkle over pumpkin bread.
  • Bake for approximately 40 to 50 minutes, or until a toothpick inserted comes out clean.
  • Allow the bread to cool completely in the pan on a wire rack before removing and slicing.

Notes

*Spices: You can use 1 teaspoon pumpkin pie spice instead of nutmeg, cloves, and ginger.
This bread will keep for up to three days. Keep it tightly wrapped in the refrigerator. To freeze, wrap in saran wrap, then foil. Freeze for up to three months.

Nutrition

Calories: 427kcal | Carbohydrates: 60g | Protein: 6g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 75mg | Sodium: 298mg | Potassium: 180mg | Fiber: 2g | Sugar: 34g | Vitamin A: 5197IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

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This post was originally published in 2020. It was updated in 2023 to add new information. The pumpkin bread with cream cheese swirl recipe remains the same. Enjoy!

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4.91 from 11 votes (7 ratings without comment)

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10 responses

  1. Arianna
    September 5, 2021

    5 stars
    So yummy!!

    Reply
    1. Erin
      September 8, 2021

      I’m so glad you liked it Arianna!

      Reply
  2. Olivia
    October 14, 2021

    I only made the streusel topping to use on a different recipe, but it did not work at all. I followed the recipe exactly and it turned into a dense sugar paste kind of the consistency of cookie batter. I ended up following another streusel recipe here: https://sugarspunrun.com/streusel-topping-recipe/#recipe and it turned out perfectly. One thing that they mention is that the butter should be melted but cooled down, so that may be the problem here as I used my butter straight out of the microwave when following the recipe here. It seems like cool butter is a big part of what makes this recipe work? Anyway, I hope this helps someone else because it was frustrating to throw away the first batch.

    Reply
    1. T
      October 20, 2021

      Streusel is made more crumble-like with room temp butter or if it’s been sitting out

      Reply
    2. Caspia
      October 23, 2021

      This same thing happened to me! Noted for next time that the butter should be cooled. 🙂

      Reply
  3. Jessie
    October 4, 2022

    5 stars
    This was delicious! The topping came out perfect, you need to use softened butter not melted butter to make the crumble. I forgot the egg with my cream cheese and it still turned out but would have been better with the egg. It was a very easy bread to make and I’ll be making it again.

    Reply
    1. Erin
      October 11, 2022

      Thank you Jessie!

      Reply
  4. Lesa
    September 29, 2024

    5 stars
    Can avocado oil be substituted for canola oil?

    Reply
    1. Erin
      October 3, 2024

      Hi Lesa – Yes, you can definitely substitute avocado oil with no problem!

      Reply
  5. Jenny
    November 21, 2024

    4 stars
    I had to cook it till 50 minutes for the pumpkin bread to be fully cooked, but I found the cream cheese part too thick / eggy for my liking. Did anyone else find a way to tweak the cream cheese part so that it was more creamy?

    Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

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