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Pumpkin Cream Cheese Bread

Pumpkin cream cheese bread with a tangy cream cheese filling swirled into spiced pumpkin batter for a marbled loaf. Bakes moist and rich, with a visible ribbon of creamy filling in every slice.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup flour
  • 1 cup granulated sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp baking soda
Pumpkin batter
  • 1 can (15 oz) pumpkin puree
  • 0.5 cup vegetable oil
  • 2 eggs
Cream cheese filling
  • 8 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 egg (for filling)

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and grease a loaf pan.
  2. Whisk together pumpkin puree, vegetable oil, and eggs until smooth.
  3. Fold in flour, granulated sugar, pumpkin pie spice, and baking soda until just combined, stopping as soon as no dry streaks remain.
  4. Beat the softened cream cheese with granulated sugar and egg until smooth and spreadable.
Assemble and bake
  1. Pour half the pumpkin batter into the loaf pan.
  2. Spoon the cream cheese filling over the batter in a line down the center.
  3. Top with the remaining pumpkin batter, spreading gently to cover the filling.
  4. Swirl gently with a knife just enough to create marbled ribbons without mixing the layers together.
  5. Bake at 350°F for 60-70 minutes, until a toothpick inserted in the pumpkin portion comes out clean and the top springs back lightly.

Notes

For the smoothest swirl, use room-temperature cream cheese so it beats easily and spreads without lumps. After baking, cool before slicing for cleaner marbling. Store covered in the refrigerator up to 4 days; freeze slices for up to 2 months. For a dairy-light option, use a cream-cheese style spread that softens well and swap the eggs in the filling only if your substitute is designed for baking.