Cream Cheese Swirled Pumpkin Butter Bread – Irresistible 5-Step Recipe

Is there anything more comforting than the smell of pumpkin spice wafting through your kitchen on a crisp fall morning? My Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze has become my go-to recipe when I want that perfect balance of cozy flavors and textures. The moist pumpkin bread with its dreamy cream cheese swirl just melts in your mouth, and that sweet maple glaze? Oh wow – it takes this from “nice” to “can’t stop eating it” territory.

What I love most is how this recipe brings together all my favorite fall flavors without being overly sweet. The pumpkin keeps it beautifully moist (no dry bread here!), while the cream cheese adds this lovely tang that cuts through the richness. And let me tell you, that maple glaze dripping down the sides? It’s what autumn dreams are made of. Perfect for breakfast with coffee, as an afternoon pick-me-up, or even as a not-too-sweet dessert after dinner.

Table of contents:

Why You’ll Love This Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze

This isn’t just any pumpkin bread—it’s the one you’ll crave all season long. Here’s why:

• Moist perfection: The pumpkin keeps it soft for days (if it lasts that long!)
• Easy-peasy: Just mix, swirl, bake—no fancy skills needed
• Flavor magic: Warm spices + tangy cream cheese + sweet maple = pure bliss
• Crowd-pleaser: Disappears fast at potlucks and holiday brunches
• Smells heavenly: Your kitchen will smell like fall wrapped in a cozy blanket

Trust me, one bite and you’ll understand why I make this weekly from September through November!

Ingredients for Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze

Okay, let’s gather our goodies! I’ve learned through many batches that quality ingredients make all the difference with this pumpkin bread. Here’s exactly what you’ll need:

Dry Ingredients

• 1 3/4 cups all-purpose flour (I always fluff mine before measuring)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon (the good stuff!)
• 1/2 tsp nutmeg
• 1/4 tsp cloves

Wet Ingredients

• 1/2 cup vegetable oil
• 1/2 cup brown sugar (pack it in there!)
• 1/2 cup granulated sugar
• 2 large eggs (room temp works best)
• 1 cup pumpkin puree (NOT pie filling – check the can!)
• 1/4 cup milk (any kind works but I love whole milk here)

Cream Cheese Swirl

• 4 oz cream cheese, softened (full fat please – no skimping!)
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Maple Glaze

• 1/2 cup powdered sugar
• 2 Tbsp REAL maple syrup (the fake stuff just won’t do)
• 1 Tbsp milk

See? Nothing too fancy – just good, honest ingredients that come together to make something magical. Now let’s get mixing!

How to Make Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze

Alright, let’s get baking! This pumpkin bread comes together easily, but I’ve got a few tricks to make sure yours turns out as perfect as mine always does.

Preparing the Pumpkin Batter

First things first – preheat that oven to 350°F (175°C) and grease your 9×5 loaf pan really well (trust me, you don’t want any sticking!). Now, in a medium bowl, whisk together all those lovely dry ingredients – flour, baking soda, salt, cinnamon, nutmeg and cloves. In another bowl, mix the wet ingredients: oil, both sugars, eggs, pumpkin puree and milk. Here’s the key – pour the wet into the dry and mix JUST until combined. A few lumps are totally fine – overmixing makes tough bread!

Making the Cream Cheese Swirl

While that batter rests (about 5 minutes helps the flavors marry), let’s make the star of the show – the cream cheese swirl! Beat your softened cream cheese until smooth (no lumps!), then add the powdered sugar and vanilla. Whip it until it’s creamy and dreamy – like cheesecake filling consistency. Taste? Okay maybe just one tiny spoonful…

Baking and Glazing

Now the fun part! Pour half the pumpkin batter into your prepared pan. Dollop the cream cheese mixture over the top, then add the remaining batter. Take a butter knife and gently swirl – don’t overdo it or you’ll lose that beautiful marbled effect! Bake for 50-60 minutes until a toothpick comes out clean. Let it cool COMPLETELY before glazing (patience is hard but worth it!). For the glaze, whisk powdered sugar, maple syrup and milk until smooth, then drizzle artfully over your masterpiece.

There you have it – pumpkin bread perfection with that irresistible cream cheese swirl and maple glaze. Try not to eat the whole loaf in one sitting – though I won’t judge if you do!

Tips for the Best Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze

After baking this loaf more times than I can count, I’ve picked up some foolproof tricks to make yours turn out perfect every single time. First – and this is non-negotiable – use room temperature ingredients! Cold eggs and cream cheese just don’t blend as well. That cream cheese swirl? Beat it until it’s completely smooth – no lumps allowed!

Resist the urge to slice into your bread right away – letting it cool completely (about 2 hours) gives the flavors time to develop and prevents the glaze from melting off. And here’s my golden storage tip: keep it in the fridge if it lasts more than a day (ha!), but bring slices to room temp before serving for that perfect soft texture. Oh, and always use pure pumpkin puree – pie filling will make it way too sweet!

Ingredient Substitutions & Variations

Out of something? Want to mix it up? Here are my favorite swaps and twists on this pumpkin bread recipe. For the cream cheese swirl, Greek yogurt works in a pinch (though it won’t be quite as rich). No maple syrup? Honey makes a lovely glaze substitute – just thin it with extra milk. Feeling adventurous? Add a handful of chopped pecans to the batter or swap the spices for pumpkin pie spice. My sister adds chocolate chips sometimes (rebel!), and honestly? It’s delicious.

Storing and Reheating Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze

Here’s how to keep your pumpkin bread tasting fresh-as-baked for days! Store cooled leftovers wrapped tightly in plastic or in an airtight container in the fridge – it’ll stay perfect for up to 5 days. Want that just-baked warmth? Pop slices in the microwave for 15-20 seconds. For longer storage, freeze individual slices wrapped in foil (they thaw beautifully at room temp in about an hour). The glaze might get a bit sticky after refrigeration – that’s just extra maple goodness in my book!

Nutritional Information for Cream Cheese Swirled Pumpkin Butter Bread with Maple Glaze

While I’m all about indulging in this delicious bread (life’s too short to skip the maple glaze!), here’s the approximate nutrition per slice. Remember – these are estimates and will vary based on your specific ingredients and exact slice size.

Frequently Asked Questions

I get asked about this Cream Cheese Swirled Pumpkin Butter Bread all the time, so here are answers to the most common questions:

Can I freeze this pumpkin bread?
Absolutely! Wrap cooled, unglazed loaves tightly in plastic, then foil. Freeze for up to 3 months. Add the maple glaze after thawing.

Can I use canned pumpkin pie filling instead of puree?
Oh honey, no! Pie filling has added sugars and spices that’ll throw off the whole recipe. Stick to plain pumpkin puree – I like Libby’s.

Why did my cream cheese swirl disappear into the batter?
You probably over-swirled! Just 2-3 gentle figure-eights with a knife creates the perfect marbling without losing the swirl.

Can I make muffins instead of a loaf?
You bet! Fill muffin cups 2/3 full and bake 18-22 minutes. The cream cheese swirl in muffin form? Dangerous!

My glaze is too thick/thin – help!
Too thick? Add milk 1 tsp at a time. Too thin? Add powdered sugar 1 Tbsp at a time until it ribbons nicely.

Share Your Thoughts

Did you make this pumpkin bread? I’d love to hear how it turned out! Leave a comment or snap a photo – your kitchen adventures make my day. You can also find more delicious recipes on Pinterest!

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