Oh. My. Stars. This Pumpkin Swirl Bread delivers everything you crave: warm pumpkin spice, a handful of walnuts and raisins for texture, and a creamy, sweetened cream cheese swirl. It’s easy to prepare and irresistibly delicious—perfect for fall breakfasts, snacks, or a cozy dessert.
Easy Pumpkin Swirl Bread with Cream Cheese
This pumpkin bread is a moist, richly textured quick bread made with a generous amount of pumpkin puree for deep flavor and tender crumb. Chopped walnuts and plump raisins add crunch and sweetness, while a ribbon of sweetened cream cheese is swirled through the loaf for a luscious contrast. It’s a simple, comforting recipe you’ll want to make again and again.
What is Quick Bread?
Quick breads use baking powder or baking soda for leavening instead of yeast, so they come together quickly without kneading or long rises. Some quick breads are more savory, like Irish soda bread, while others are denser and cake-like—think banana, zucchini, and this pumpkin swirl bread.
Recipe Ingredients
For the Bread:
- Canned pumpkin: 100% pumpkin puree or homemade pumpkin puree. Do not use pumpkin pie filling.
- Granulated sugar
- Light brown sugar (packed)
- Egg whites: 3, room temperature for easier separation
- Milk: any milk or milk alternative
- Canola oil: or another neutral oil; melted butter or applesauce can be substituted with slight texture changes
- All-purpose flour
- Baking powder
- Pumpkin pie spice, nutmeg, and salt
- Chopped walnuts: optional
- Raisins: optional
For the Cream Cheese Filling:
- Cream cheese: 8 ounces, softened
- Sugar: 2 tablespoons granulated
- Egg white: 1
How to Make Pumpkin Swirl Bread
How to Make the Pumpkin Bread
- In a large bowl, beat together the pumpkin, granulated sugar, brown sugar, 3 egg whites, milk, and oil until well combined.
- In a separate bowl, whisk the flour, baking powder, pumpkin pie spice, nutmeg, and salt. Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- Fold in the walnuts and raisins, if using.
How to Make the Cream Cheese Filling
- Beat the softened cream cheese with 2 tablespoons sugar and 1 egg white until smooth and fully blended.
How to Bake Pumpkin Swirl Bread
- Preheat the oven to 350°F (175°C). Generously grease and flour a 9×5-inch nonstick loaf pan.
- Spoon half of the pumpkin batter into the prepared pan. Spoon the cream cheese filling over the batter, then top with the remaining pumpkin batter.
- Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely. Wrap in foil and refrigerate until ready to serve.
Tips for the Best Pumpkin Bread
- Don’t overmix. Stir until ingredients are just combined to avoid developing too much gluten and producing a tough loaf.
- Center the oven rack. Bake on the middle rack to ensure even heat distribution during the long bake time.
- Let it cool. Allow the loaf to cool completely before slicing to prevent it from falling apart. If you prefer warm slices, toast them briefly.
How to Store Leftovers
- Because of the cream cheese filling, store the bread refrigerated in airtight wrap or a container to prevent it from absorbing other odors.
- It will keep in the refrigerator for up to 5 days.
Can You Freeze Pumpkin Swirl Bread?
- Yes. Wrap the cooled loaf in a double layer of plastic wrap or plastic wrap plus foil, or place it in a freezer bag with air pressed out.
- Freeze for up to six weeks. Thaw in the refrigerator before serving.
5 from 7 votes
Pumpkin Swirl Bread
by Katerina | Easy Weeknight Recipes
A moist, flavorful pumpkin loaf with raisins, walnuts, and a sweet cream cheese swirl.
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Cooling Time: 1 hour
Total Time: 2 hours 30 minutes
Servings: 16 slices
Ingredients
For the Pumpkin Bread:
- 1 cup canned 100% pumpkin (NOT pumpkin pie filling)
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 3 egg whites (room temperature)
- 1/2 cup milk
- 1/4 cup canola oil
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
For the Cream Cheese Swirl:
- 8 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 egg white
Instructions
- Preheat oven to 350°F (175°C).
- Generously grease and flour a 9×5-inch nonstick loaf pan; set aside.
- In a large bowl, beat pumpkin, granulated sugar, brown sugar, 3 egg whites, milk, and oil until well incorporated.
- Stir in walnuts and raisins, if using.
- In a separate bowl, combine softened cream cheese, 2 tablespoons sugar, and 1 egg white; beat until smooth.
- Spoon half of the pumpkin batter into the prepared pan, spread the cream cheese mixture over it, then top with remaining pumpkin batter.
- Bake 65 to 75 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Wrap in foil and refrigerate until ready to serve.
Nutrition
Serving: 1 slice | Calories: 269 kcal | Carbohydrates: 39 g | Protein: 4 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 16 mg | Sodium: 168 mg | Potassium: 153 mg | Fiber: 1 g | Sugar: 22 g | Vitamin A: 2586 IU | Vitamin C: 1 mg | Calcium: 78 mg | Iron: 1 mg
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and tools used.
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More Easy Desserts to Try
- Pumpkin Bars
- Pumpkin Cheesecake Crescent Rolls
- Easy Apple Crumble with Graham Crackers and Marshmallows
- Dutch Apple Slab Pie
- Homemade Banana Pudding