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Pumpkin Loaf with Cream Cheese Swirl

Pumpkin bread layered with swirls of cream cheese that's super moist and fluffy dusted in pumpkin pie spice and filled with warming spices and fresh pumpkin. Perfect enjoyed warm with your morning coffee or as a breakfast treat.
Prep Time15 mins
Cook Time1 min
Additional Time20 mins
Total Time36 mins
Course: Breakfast
Author: the communal feast


  • 1 cup canned pumpkin puree
  • 2 eggs
  • 1/2 cup melted butter
  • 2/3 cup light brown sugar
  • 1 1/2 TBS vanilla
  • 1 tsp ground cinnamon
  • 1 1/2 TBS pumpkin pie spice
  • 1 2/3 cups all-purpose flour
  • 1 TBS baking powder
  • 1/2 tsp baking soda
  • pinch of salt
  • 8 oz cream cheese at room temperature
  • brown sugar for garnish


  • 1. Preheat the oven to 350 degrees F. Grease a 9x5 bread pan.
  • 2. In a large mixing bowl, whisk together the melted butter and brown sugar until combined. add the eggs, puree, and vanilla whisking until well combined.
  • 3. combine the dry ingredients: flour, baking powder, baking soda, salt and spices. Sift into the wet ingredients and add a little bit at a time, whisking until fully incorporated.
  • 4. Pour half the batter into the prepared bread pan. transfer the softened cream cheese to a zip lock back and cut a small opening in one of the bottom corners. Squeeze out half the cream cheese across the pumpkin batter into a swirled pattern. Cover with the remaining batter and swirl the rest of the cream cheese across the top. Gently press the cream cheese swirl into the batter and spread some of the pumpkin batter overtop the cream cheese using the back of a spoon to cover just a bit to create a pattern. It doesn't need to be perfect or look pretty at this point, the oven will take care of that. Sprinkle some brown sugar over the top and more pumpkin pie spice mix.
  • 5. Bake for 45-50 mins until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes.
  • 6. Enjoy warm or at room temperature.


*Store covered in the refrigerator for 1 week.