Pumpkin Cream Cheese Bread Recipe You'll Make All the Time

A moist and flavorful pumpkin bread with a delightful cream cheese swirl, perfect for fall baking.

For the Pumpkin Bread:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1/2 cup buttermilk
For the Cream Cheese Swirl:
4 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract

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Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
Cream butter and sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
Add wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
Incorporate pumpkin and buttermilk: Add the pumpkin puree and buttermilk to the wet ingredients and mix until just combined.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Prepare cream cheese swirl: In a separate small bowl, beat together the softened cream cheese and 1/4 cup granulated sugar until smooth. Beat in the egg yolk and 1 teaspoon vanilla extract until well combined.
Assemble the bread: Pour half of the pumpkin batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Swirl gently with a knife or skewer. Pour the remaining pumpkin batter over the cream cheese layer, then dollop the remaining cream cheese mixture on top. Swirl again to create a marbled effect.
Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

For an extra festive touch, you can add 1/2 cup of chopped pecans or walnuts to the pumpkin batter.
Ensure cream cheese and butter are softened for the swirl to prevent lumps.
This bread is best stored at room temperature, tightly wrapped, for up to 3 days.