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–+ servings

Pumpkin Swirl Bread

A loaf of pumpkin bread with a layer of cheesecake filling in the middle.
This pumpkin swirl bread recipe is the perfect dessert bread to make from scratch. It is moist, fluffy, and layered with a homemade cheesecake layer. This pumpkin bread is easy to make and will become an immediate fall favorite.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 10 slices
Author: Valentina Ablaev

Ingredients

pumpkin bread -

  • 1/2 cup brown sugar
  • 1/3 cup granulated sugar
  • 2 large eggs room temperature
  • 3/4 cup solid-pack pumpkin puree
  • 1 tsp vanilla
  • 1/4 cup canola oil
  • 1/4 cup whole milk
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • ½ cup chopped walnuts

cream cheese layer -

  • 1 package 8 ounces cream cheese, room temp
  • 1/3 cup sugar
  • 1 large egg room temperature
  • ½ tsp vanilla

glaze -

  • 1 cup confectioners' sugar
  • 2 Tbsp milk
US Customary - Metric

Instructions

  • Preheat the oven to 350°. Line a 9x5-inch loaf pan with parchment paper.
  • In a large bowl, beat the brown and granulated sugar with the eggs until fluffy, about 2 minutes. Add the pumpkin, oil, milk, and vanilla.
  • In a separate bowl, combine the flour, baking soda, powder, cinnamon, salt, and pumpkin spice. Stir gently to combine, then mix with the wet ingredients.
  • In a separate bowl, beat the cream, sugar, egg, and vanilla until creamy.
  • Pour half of the batter into the bread loaf, add the cream cheese mixture, then top with the remaining batter.
  • Distribute the chopped walnuts over the batter.
  • Bake for 50-60 minutes, or until a toothpick inserted into the center comes clean.
  • Remove the loaf from the pan and transfer it to a wire rack to cool.
  • Whisk together the sugar and milk for the glaze. Drizzle over the top of the loaf.

Notes

  • Don’t overmix the batter. When mixing the batter, be careful not to overmix it. Combine the wet and dry ingredients just until no streaks remain. 
  • Store leftovers. For peak freshness, store the leftover bread in a tightly wrapped or airtight container. Keep it in the fridge for up to 3 days.
  • Freeze bread. Cut the bread into individual slices and wrap tightly in plastic wrap. Freeze and store for up to 3 months. To thaw the bread, place the slice in the fridge overnight and enjoy it the next day.