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October 25, 2020

Pumpkin Cream Cheese Swirl Bread

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Where are all the pumpkin lovers? This recipe is for you! Although I’m not the biggest fan of the pumpkin spice flavor, I love the sweeter taste of pumpkin puree. The pumpkin cream cold brew coffee at Starbucks is my absolute favorite drink right now and this pumpkin cream cheese bread is a perfect complement to it.

Earlier this fall season I made some yummy pumpkin cream cheese muffins and shared the recipe I found on Pinterest on my Instagram account and a lot of my followers gave the recipe a try for themselves. Instead of making the muffins again, I wanted to try modifying the recipe for a delicious pumpkin cream cheese swirl bread loaf.

Depending on your mood this made from scratch, super moist pumpkin bread could be served with coffee in the morning for a cozy breakfast or as a fall dessert after dinner. Pumpkin bread with cream cheese is a sweet treat for any time of day and is sure to be a crowd pleaser, even for kids since the pumpkin flavor is not overpowering. I am planning on making this easy pumpkin bread recipe for Thanksgiving morning to hold our family over before the big Thanksgiving meal.


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For this pumpkin cream cheese swirl bread recipe you will need 3 medium to large mixing bowls, a mixer or hand beater tool, a 9-by-5 inch bread loaf pan, measuring cups, utensils, and the ingredients below. I want to note a few things before diving into the pumpkin bread with cream cheese ingredients and directions.

First off, the cream cheese filling mixture is my favorite part so I wanted to include a good amount in this recipe. If you prefer to go lighter on the cream cheese mixture, you can stick to using an 8-ounce block of cream cheese, 1/2 cup of granulated sugar, 1 tablespoon of all-purpose flour, 1 egg, and 1 teaspoon of vanilla to create a smaller portion.

Secondly, the next time I make this recipe I will probably spend more time swirling the cream cheese mixture with the pumpkin bread batter so that the two are more combined vs layered on top of each other. This will hopefully help the loaf bake a bit faster as well since the center of the bread loaf will not be as moist with the cream cheese mixture.

All in all, I am happy with how this pumpkin bread with cream cheese recipe turned out. The loaf only lasted a few days in our house between my husband and me because it’s that yummy. Overall, I found this sweet bread recipe to be easy to prepare and well worth the wait of the bake and cool time. If you make this pumpkin bread recipe this fall or holiday season, leave a comment down below or share it on Instagram and tag me. I’d love to know what you think of it and if you made any modifications.




  • 10 ounces of cream cheese, softened

  • 3/4 cup granulated sugar

  • 1 1/2 tablespoon all-purpose flour

  • 1 egg

  • 1 1/2 teaspoon vanilla


  • 1 2/3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/2 cup vegetable oil

  • 1 1/2 cups granulated sugar

  • 2 eggs

  • 1 cup pumpkin puree

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  1. Preheat the oven to 325 degrees F and prep a 9-by-5 inch loaf pan by greeting it with nonstick spray.

  2. Make the cream cheese mixture in a medium bowl using an electric beater to combine the cream cheese, sugar, flour, egg, and vanilla and beat until smooth. Set aside.

  3. In a large bowl using an electric beater mix together the vegetable oil, eggs, pumpkin puree, and sugar combined. Set aside.

  4. In another medium bowl whisk together the baking soda, salt, flour, cinnamon, and the pumpkin pie spice.

  5. Add the dry flour mixture to the wet pumpkin mixture and stir until just well combined.

  6. Pour the pumpkin bread batter into the prepared bread loaf pan. Add the cream cheese mixture on top and spread evenly. Then, using a piece of silverware or a toothpick swirl the pumpkin bread batter and the cream cheese mixture to create a marbled effect.

  7. Bake for 60 to 90 minutes or until the center is completely cooked. You can test this by inserting a toothpick and seeing if it comes out clean. To seep the edges soft, cover the pan with foil for the last 20 minutes of baking. When finished, let the bread loaf cool in the pan for 15 minutes before removing to let it cool. Lastly, slice, serve, and enjoy!





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