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Cinnamon Pumpkin Bread with Cream Cheese Swirl

This cozy cinnamon and cream cheese pumpkin bread features a cinnamon-sugar swirl and a creamy cream cheese layer for an indulgent fall loaf. A few extra steps make this extra-special, but it’s worth the effort. Warmly spiced with a crunchy cinnamon-sugar topping, this pumpkin bread is a seasonal favorite that everyone will request again and again.

Slices of pumpkin bread with cinnamon sugar and cream cheese swirl on plates.

After many tests I finally landed on a method that gives you a distinct cinnamon-sugar swirl topped by a smooth cream cheese layer tucked into the center of the loaf. The two layers almost pull apart like a cinnamon roll — soft, tender pumpkin bread surrounding a ribbon of cream cheese and cinnamon-sugar. It’s an easy bake that looks fancy and tastes even better.

Why We Love This Cinnamon and Cream Cheese Swirl Pumpkin Bread

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This loaf balances cozy fall spices, moist pumpkin purée, and a luscious cream cheese ribbon. The crisp cinnamon-sugar on top adds a pleasant contrast in texture. It’s a versatile recipe — serve it for breakfast, as a dessert, or bring it to a holiday gathering.

This cream cheese cinnamon swirl pumpkin bread:

  • looks and tastes deluxe but is straightforward to make
  • captures the cozy spices and bright pumpkin flavor of fall baking
  • has a crunchy cinnamon-sugar top for satisfying texture
  • works for breakfast, dessert, or sharing at gatherings

Ingredient Notes

Flour, oil, eggs, cream cheese and other labeled ingredients for recipe.
  • Use canned pumpkin purée, not pumpkin pie filling. Pumpkin purée is plain pumpkin; pie filling is sweetened and spiced and will change the recipe balance.
  • Molasses is optional but adds depth and richness if you include it.
  • Room-temperature cream cheese and eggs make the creamiest, smoothest cream cheese layer.
  • The flour in the cream cheese layer is important. It absorbs moisture so the cream cheese layer holds shape in the center of the loaf.

Ways To Vary This Recipe

  • Make your own pumpkin spice for a fresher, more aromatic blend of cinnamon, nutmeg, ginger and cloves.
  • Skip the cinnamon-sugar topping and finish with a brown sugar cream cheese frosting if you prefer a sweeter glaze.

Step-By-Step Instructions

Dry ingredients in bowl with whisk.

Step 1: Preheat the oven to 350°F. Whisk the cinnamon and sugar together in a small dish and set aside. In a large bowl, whisk together the flour, pumpkin spice, cinnamon, salt and baking powder.

Eggs, brown sugar and regular sugar whisked in bowl.

Step 2: In a separate bowl, whisk the eggs, sugar, brown sugar and oil until smooth.

Pumpkin and other ingredients added sugar and egg mixture.

Step 3: Add the molasses (if using), vanilla, pumpkin purée and milk to the wet mixture and whisk until smooth.

Pumpkin bread batter in bowl with spatula.

Step 4: Pour the wet ingredients into the dry and fold gently until no streaks of flour remain.

Cream cheese with egg, cinnamon and sugar added to bowl with it.

Step 5: In a small bowl, mash the softened cream cheese with a fork to break it up. Add the egg, sugar, vanilla, flour and a pinch of salt and whisk until smooth.

Cream cheese mixture in bowl with whisk.

Step 6: Whisk the cream cheese mixture until fully combined and smooth. The flour prevents the layer from becoming too loose when baked.

Pumpkin bread batter in bread pan topped with cinnamon sugar mix.

Step 7: Line a 1.25 lb (9×5 inch) loaf pan with parchment. Pour half the pumpkin batter into the pan and spread evenly. Sprinkle most of the cinnamon-sugar mixture over the batter, reserving about 1 ½ tablespoons for the top.

Cream cheese layer spread over top of cinnamon and sugar layer in bread pan.

Step 8: Spoon or pour the cream cheese layer over the cinnamon-sugar layer and spread gently. It does not need to reach every edge; if it does, that’s fine.

Cinnamon and cream cheese swirl pumpkin bread batter prepped in pan before baking.

Step 9: Pour the remaining batter over the cream cheese layer, spread gently to cover, then sprinkle the reserved cinnamon-sugar evenly over the top.

Baked pumpkin bread in pan topped with cinnamon and sugar.

Step 10: Bake about 60–65 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.

Recipe Tips

Use a 9×5 inch (1.25 lb) loaf pan. An 8×4 pan is too small for these layers and may cause the loaf to overflow. The 9×5 gives the right amount of space for the batter and layers to bake evenly.

Storage

Store the cooled loaf in an airtight container at room temperature for 2–3 days. For longer storage refrigerate the loaf. The bread also freezes well: wrap it first in parchment, then in foil to protect against freezer burn. Individual slices freeze nicely too for quick breakfasts.

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Cinnamon and Cream Cheese Swirl Pumpkin Bread

This cozy cinnamon and cream cheese pumpkin bread has a ribbon of cinnamon-sugar and a creamy center for a decadent fall loaf.
Pumpkin bread sliced on cutting board with cream cheese and cinnamon swirl in center.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 12

Ingredients

Cinnamon Sugar

  • 1/3 cup sugar
  • 1/2 Tbsp cinnamon (or to taste)

Pumpkin Bread

  • 2 cups all-purpose flour (250 g)
  • 2 tsp pumpkin spice
  • 1–1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 cup sugar (150 g)
  • 1/2 cup brown sugar (100 g)
  • 2 large eggs, room temperature
  • 1/2 cup canola oil
  • 1 Tbsp molasses (optional)
  • 1/3 cup whole milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cup pumpkin purée (350 g)

Cream Cheese Layer

  • 5 oz cream cheese, softened (room temperature)
  • 1 large egg, room temperature
  • 3 Tbsp sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp flour (about 16 g)
  • Optional pinch of salt

Instructions

  1. Preheat oven to 350°F. Whisk the cinnamon-sugar together and set aside.
  2. Combine the dry ingredients for the bread: flour, pumpkin spice, cinnamon, salt and baking powder.
  3. In another bowl, whisk eggs, sugar, brown sugar and oil until smooth. Add molasses (if using), vanilla, pumpkin purée and milk; whisk until combined.
  4. Fold the wet ingredients into the dry until no streaks of flour remain.
  5. Prepare the cream cheese layer: mash the cream cheese, then whisk in the egg, sugar, vanilla, and flour until smooth.
  6. Line a 9×5 inch loaf pan with parchment. Pour half the batter into the pan and spread evenly. Sprinkle most of the cinnamon-sugar over the batter, reserving some for the top.
  7. Spoon the cream cheese mixture over the cinnamon-sugar layer and gently spread. It does not need to reach the edges.
  8. Top with the remaining batter and sprinkle the reserved cinnamon-sugar over the top.
  9. Bake 60–65 minutes, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in the pan, then transfer to a rack to cool completely before slicing.

Notes

Storage: Store at room temperature in an airtight container for 2–3 days once cooled. Refrigerate for longer storage. To freeze, wrap the cooled loaf in parchment and then foil; individual slices work well for quick thawing.

Nutrition

Calories: 360 kcal; Carbohydrates: 53 g; Protein: 5 g; Fat: 15 g; Saturated Fat: 4 g; Sugar: 33 g. (Nutrition information is an approximation.)

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