Pumpkin Swirl Quick Bread
Moist pumpkin bread with a sweet cream cheese swirl and warm fall spices.
Bobbie's tips: use pure pumpkin purée, not pie filling; do not overmix; fully soften the cream cheese; slightly chill the cream cheese mixture before spreading for a thicker swirl; cool completely for clean slices. Cream cheese glaze: 2 oz cream cheese, ½ cup powdered sugar, 1–2 tbsp milk and ½ tsp vanilla. Variations: add chocolate chips, dried cranberries or chopped apples; use maple instead of granulated sugar in the swirl; top with candied pecans or streusel; mini loaves bake 35–45 minutes. Serving: warm or room temperature, plain, with butter or a light cream cheese glaze; with coffee, tea or spiced cider, fresh fruit, whipped cream or maple glaze. Storage from the card: airtight at room temperature up to 3 days, refrigerated up to 7 days (bring to room temperature to serve), or tightly wrapped and frozen up to 3 months (thaw overnight in the refrigerator). Reheat slices 10–15 seconds in the microwave or toast at 300°F (150°C) for 5–10 minutes.
Ingredients
Pumpkin bread
- 1¾ cups (220 g) all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- ½ cup (120 ml) vegetable oil or melted coconut oil
- 3 large eggs
- 1 cup (240 g) canned pumpkin purée (100% pure, not pie filling)
- ¼ cup (60 ml) milk (dairy or almond milk)
- 1 tsp vanilla extract
Cream cheese swirl
- 8 oz (225 g) cream cheese, softened
- ⅓ cup (65 g) granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
- 2 tbsp (15 g) all-purpose flour
Optional topping
- 2 tbsp (30 g) brown sugar
- 1 tsp ground cinnamon
- 2 tbsp chopped pecans or walnuts (optional)
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Method
- 1
Prepare: preheat oven to 350°F (175°C). Grease a 9 × 5-inch (23 × 13 cm) loaf pan and line with parchment paper, leaving overhang on the sides for easy removal.
- 2
Make the bread batter: in a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. In a large bowl, whisk sugars, oil, eggs, pumpkin purée, milk and vanilla. Add dry ingredients to wet ingredients and mix until just combined. Do not overmix.
- 3
Make the cream cheese swirl: in a separate bowl, beat cream cheese, sugar, egg yolk, vanilla and flour until smooth and creamy.
- 4
Layer and swirl: pour half of the pumpkin batter into the prepared pan. Spread the cream cheese mixture evenly over the top. Add remaining pumpkin batter. Use a knife to gently swirl through the batter to create a marbled effect; do not overmix.
- 5
Add topping (optional): mix brown sugar and cinnamon. Sprinkle over the top along with chopped pecans or walnuts if desired.
- 6
Bake: bake for 55–65 minutes, or until a toothpick inserted into the pumpkin portion (not the cream cheese) comes out with a few moist crumbs.
- 7
Cool: let the bread cool in the pan for 15 minutes, then lift out using the parchment paper and cool completely on a wire rack before slicing.
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From Bobbie's “Bobbie's Recipe Card 83”. Written up by Bobbie's Kitchen · Updated 26 October 2026