Moist, spiced pumpkin bread swirled with a sweet cream cheese filling—perfect for cozy fall mornings or holiday gatherings.

Scale

For the Pumpkin Bread:

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/2 cup vegetable oil

1/4 cup milk

1 cup canned pumpkin puree

2 large eggs

1 teaspoon vanilla extract

1 cup granulated sugar

For the Cream Cheese Filling:

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg

1/2 teaspoon vanilla extract

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1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.

3. In a large bowl, combine oil, milk, pumpkin puree, eggs, vanilla, and sugar. Mix until smooth.

4. Gradually stir dry ingredients into the wet mixture until just combined. Do not overmix.

5. In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.

6. Pour half of the pumpkin batter into the loaf pan and smooth the top.

7. Spoon the cream cheese mixture over the batter and gently spread it evenly.

8. Top with the remaining pumpkin batter and smooth the top.

9. Use a knife to gently swirl the cream cheese layer through the batter a few times.

10. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Store leftover slices in an airtight container in the refrigerator for up to 4 days.

For added texture, sprinkle chopped pecans or walnuts on top before baking.

Delicious served slightly warm with a smear of butter or drizzle of maple syrup.