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–+ servings

Pumpkin Cream Cheese Bread

Moist pumpkin bread swirled with a tangy cream cheese ribbon and warm fall spices. This easy loaf bakes up golden, slices beautifully, and stays tender for days.
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Cooling 30 minutes
Total Time 1 hour 55 minutes
Serving Size 12 slices

Equipment

  • 9x5-inch loaf pan
  • Parchment paper (optional)
  • Large mixing bowl
  • medium mixing bowl
  • small mixing bowl
  • Whisk
  • Electric mixer or hand mixer (optional)
  • Measuring cups and spoons
  • rubber spatula
  • Butter knife or skewer (for swirling)
  • Wire cooling rack
  • Toothpick or cake tester

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 cup pumpkin puree pure (not pumpkin pie filling)
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/4 cup sour cream or plain Greek yogurt
  • 1 tsp vanilla extract
  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1/3 cup all-purpose flour streusel topping (optional)
  • 1/4 cup light brown sugar streusel topping (optional), packed
  • 1 tsp ground cinnamon streusel topping (optional)
  • 2 tbsp unsalted butter streusel topping (optional), cold and cubed

Instructions

  • Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment (leave overhang for easy lifting), if desired.
  • Make the cream cheese swirl: in a small bowl, beat the softened cream cheese with sugar, egg yolk, and vanilla until smooth. Set aside.
  • In a medium bowl, whisk the dry ingredients: flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
  • In a large bowl, whisk the wet ingredients: pumpkin puree, eggs, vegetable oil, sour cream, and vanilla until fully combined.
  • Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain (do not overmix).
  • Assemble: spread half of the pumpkin batter in the prepared pan. Spoon the cream cheese mixture over the batter in an even layer, then top with the remaining pumpkin batter.
  • Swirl gently with a butter knife or skewer, making a few figure-eight passes for a marbled look (avoid over-swirling).
  • (Optional) Make streusel topping: in a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter with a fork until coarse crumbs form. Sprinkle evenly over the batter.
  • Bake for 60–70 minutes, or until the top is golden and a toothpick inserted into the pumpkin portion comes out mostly clean (a little moisture near the cream cheese is okay).
  • Cool in the pan for 15 minutes, then lift out (or carefully turn out) and cool on a wire rack for at least 15 minutes more before slicing.

Notes

Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for up to 1 week.
Freezing: Wrap individual slices and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Substitution: Plain full-fat Greek yogurt can replace sour cream 1:1.
Tip: Let the loaf cool completely before slicing for clean slices and a set cream cheese swirl.

Nutrition

Calories: 290kcal | Protein: 4g | Saturated Fat: 5g | Cholesterol: 55mg | Sodium: 220mg