Moist Pumpkin Bread with Cream Cheese Swirl Will Change Your Fall Forever

Oh, just wait until you smell this Moist Pumpkin Bread with Cream Cheese Swirl and Cinnamon Sugar Topping baking in your oven! That warm, spicy aroma of cinnamon and nutmeg mixed with sweet pumpkin is pure autumn magic. I make this every October – it’s become my daughter’s favorite after-school treat, and she always begs to lick the cream cheese swirl bowl clean. The best part? It’s so easy to whip up, yet the rich, moist crumb and that ribbon of tangy cream cheese make it feel fancy enough for Thanksgiving morning. One bite, and you’ll understand why my family fights over the last slice!

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Why You’ll Love This Moist Pumpkin Bread

This isn’t just any pumpkin bread—it’s the kinda treat that’ll make you sneak back for seconds (or thirds!). Here’s why it’s downright irresistible:

• Crazy-moist crumb: The pumpkin puree keeps every slice tender for days—none of that dry, crumbly nonsense. It practically melts in your mouth!
• Cream cheese magic: That sweet-tangy swirl? Pure bliss. It bakes into velvety pockets that make each bite exciting—like a secret surprise in every slice.
• Crunchy-sweet crown: The cinnamon sugar topping caramelizes into a crackly crust that contrasts perfectly with the soft bread underneath. Trust me, you’ll lick your fingers.
• Effortless baking: No fancy skills needed—just mix, swirl, and bake. Even my 10-year-old can make this (and she does, constantly).

Ingredients for Moist Pumpkin Bread with Cream Cheese Swirl and Cinnamon Sugar Topping

Gather these goodies before you start – trust me, having everything ready makes this so much easier! I’ve grouped them by when you’ll use them in the recipe.

Dry Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 1/4 tsp cloves

Wet Ingredients

• 1 cup pure pumpkin puree (not pie filling!)
• 1/2 cup vegetable oil (or melted coconut oil)
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 large eggs (room temperature)
• 1 tsp vanilla extract

Cream Cheese Swirl

• 4 oz cream cheese, softened (full fat works best)
• 1/4 cup granulated sugar

Cinnamon Sugar Topping

• 1 tbsp cinnamon
• 1 tbsp granulated sugar

Ingredient Notes & Substitutions

• Pumpkin: Must be pure pumpkin puree, not pie filling (which has added sugar and spices).
• Oil: Can swap applesauce 1:1 for oil, but bread will be less rich.
• Cream cheese: Greek yogurt works in a pinch, but won’t swirl as nicely.
• Gluten-free: Use 1:1 gluten-free flour blend (I like King Arthur).

How to Make Moist Pumpkin Bread with Cream Cheese Swirl and Cinnamon Sugar Topping

Alright, let’s get baking! This pumpkin bread comes together so easily – just follow these simple steps for that perfect swirl and irresistible crust.

1. Prep your pan: Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan really well. I like using butter and a dusting of flour – that cream cheese swirl likes to stick!
2. Mix dry ingredients: Grab a big bowl and whisk together all those warm spices with the flour, baking soda and salt. Set it aside – we’ll come back to it.
3. Combine wet ingredients: In another bowl, whisk the pumpkin puree, oil, both sugars, eggs and vanilla until smooth. Don’t overmix here – just until everything’s combined.
4. Bring it together: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until JUST combined. A few lumps are fine – overmixing makes tough bread!
5. Make the swirl: In a small bowl, beat the softened cream cheese and 1/4 cup sugar until creamy and smooth. This is my daughter’s favorite part – she always sneaks a taste!
6. Layer it up: Pour half the pumpkin batter into your prepared pan. Dollop the cream cheese mixture on top and spread gently. Top with remaining batter – don’t worry about covering every bit of cream cheese.
7. Add the magic topping: Mix that tablespoon of cinnamon and sugar together and sprinkle all over the top. It’ll bake into the most amazing crunchy crust!
8. Bake: Pop it in the oven for 50-60 minutes. At 50 minutes, test with a toothpick – it should come out with just a few moist crumbs (not wet batter).
9. Cool: Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard, but wait at least 20 minutes before slicing – that swirl needs to set!

Tips for Perfect Moist Pumpkin Bread

• Grease like you mean it: That cream cheese swirl loves to stick – butter every nook and cranny!
• Soft cream cheese is key: Take it out 2 hours ahead or microwave in 10-second bursts until smooth.
• Watch the top: If it’s browning too fast at 40 minutes, tent loosely with foil.
• Cool completely: The swirl firms up as it cools – resist cutting warm or it’ll smear!

Serving Suggestions for Moist Pumpkin Bread

Oh, let me tell you how we devour this pumpkin bread in my house! A warm slice with melting butter for breakfast, dunked in coffee like donuts. After dinner? Toasted lightly with a scoop of vanilla ice cream melting into those swirls – absolute heaven. My neighbor swears by layering it with whipped cream and extra cinnamon for an instant “pumpkin trifle.” But honestly? It’s dangerous enough straight from the pan! For more fall baking inspiration, check out our Pumpkin Spice Pull-Apart Bread or Apple Crumb Cake.

Storing and Freezing Moist Pumpkin Bread

Here’s the thing – if this pumpkin bread lasts more than a day in your house, you’ve got more willpower than I do! But just in case, wrap cooled bread tightly in plastic or store in an airtight container at room temp for up to 3 days. For longer keeping (why?!), slice and freeze in freezer bags for 2 months. Thaw overnight in the fridge or zap a frozen slice in the microwave for 15 seconds – hello, instant cozy breakfast! Pro tip: freeze individual slices between parchment paper for grab-and-go treats. You might also enjoy our Moist Pumpkin Gingerbread.

Moist Pumpkin Bread FAQs

I’ve baked this pumpkin bread more times than I can count, and these are the questions I get asked most often (plus all my hard-earned solutions!):

Can I use canned pumpkin pie filling instead of puree?
Oh honey, no! Pie filling has added sugar and spices that’ll throw off the whole recipe. Look for 100% pure pumpkin puree – it’s usually in a similar-looking can, so check that label carefully. Libby’s is my go-to brand.

Why did my cream cheese swirl sink to the bottom?
This happened to me the first time too! The key is making sure your cream cheese is room-temp soft (not melted) and your pumpkin batter is thick enough to support it. Also, don’t overmix when layering – gentle dollops work better than spreading it thin.

Can I double this recipe for two loaves?
Absolutely! I do this every Thanksgiving to gift to neighbors. Just use two 9×5-inch pans and add 5-10 minutes to the bake time. The swirl and topping amounts double perfectly too. Pro tip: stagger the pans on your oven rack for even baking.

My bread is browning too fast – help!
That cinnamon sugar topping can be sneaky! If it’s getting dark at 40 minutes, tent loosely with foil (shiny side out). I sometimes do this preemptively at 30 minutes if my oven’s feeling feisty. The bread will still bake perfectly underneath.

Can I make this into muffins instead?
You bet! Fill lined muffin cups 1/3 full with batter, add 1 tsp cream cheese swirl, then more batter and a pinch of topping. Bake at 375°F for 18-22 minutes. They make amazing lunchbox treats – my kids go nuts for them! For more muffin ideas, try our Apple Pumpkin Streusel Muffins.

Nutritional Information

Just a heads up – these numbers are estimates since ingredients vary (my neighbor’s backyard pumpkin makes hers richer than store-bought!). Per slice: 280 calories, 14g fat (4g saturated), 35g carbs, 4g protein. Not bad for something that tastes like pumpkin spice heaven, right? For more healthy options, check out our Healthy Pumpkin Donut Holes.

Rate This Recipe

Did this Moist Pumpkin Bread with Cream Cheese Swirl become your new fall favorite? I’d love to hear how it turned out – drop a star rating below or share your baking adventure in the comments! You can also find more delicious recipes on our Pinterest page.

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