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Pumpkin Bread with Cream Cheese

This isn't your average pumpkin bread—it's got a gorgeous cream cheese swirl running through it that makes every slice look bakery-worthy! It's moist, perfectly spiced, and the kind of recipe you'll want to make on repeat all fall long. Plus, it makes your house smell absolutely amazing while it bakes!
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Ingredients Method

Ingredients
  

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1½ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 can 15 oz pumpkin puree
  • ⅓ cup water
  • 8 oz cream cheese softened
  • ¼ cup granulated sugar for cream cheese
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.
  2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat together 1½ cups sugar, oil, and 2 eggs until well combined.
  4. Stir in pumpkin puree and water until smooth.
  5. Gradually add dry ingredients to wet ingredients, stirring just until combined. Don't overmix!
  6. In a separate bowl, beat cream cheese, ¼ cup sugar, egg yolk, and vanilla until smooth and creamy.
  7. Pour half the pumpkin batter into the prepared pan. Spoon cream cheese mixture over the batter, then top with remaining pumpkin batter.
  8. Use a butter knife to gently swirl the cream cheese through the batter, creating a marbled effect.
  9. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  10. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.