Pumpkin Swirl Bread

Total Time

Prep: 25 min. Bake: 65 min. + cooling


3 loaves (16 pieces each)

Updated: Oct. 31, 2023
This combination of pumpkin, nuts and dates makes a delicious, golden pumpkin cream cheese bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1/4 cup 2% milk
  • 1 large egg, room temperature
  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large eggs
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Additional chopped walnuts


  1. Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. Line the bottom of each pan with parchment; grease the papers. In a small bowl, beat the first 4 ingredients until smooth.
  2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk the flour, pie spice, baking soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
  3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over the batter to within 1/2 inch of sides of pans; cut through filling with a knife to swirl. Cover the filling completely with the remaining batter; cut through batter again to swirl.
  4. Bake until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
  5. If desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Cut into slices. Refrigerate leftovers.

Pumpkin Swirl Bread Tips

Can you freeze Pumpkin Swirl Bread?

Yes. Make sure the bread is completely cool before wrapping it up to freeze. You don't want to trap in any excess moisture from steam. When you’re certain it's cool, wrap it in plastic wrap (two layers doesn’t hurt!) or store in resealable plastic freezer bags. You can keep the unglazed bread in the freezer for two months. When you’re ready to eat, defrost it in the fridge until thawed.

How long does Pumpkin Swirl Bread last?

To keep this bread fresh, store it in the refrigerator for up to a week.

How do I make sure the middle is done before the outside burns?

It can be tricky to tell when quick breads with fillings are ready to come out of the oven. For best results, use a digital thermometer and take the loaf out between 200° and 205° degrees. Another trick is to cover the loaf for the last 20 minutes of baking with aluminum foil. This ensures the middle cooks while the top stays golden.

Can I make the cream cheese filling dairy-free or sugar-free?

To make the cream cheese filling dairy-free, use your favorite vegan or dairy-free cream cheese in the same weight amounts. You can also swap out the whole milk for your favorite non-dairy milk. For a bread with less sugar, use 3/4 cup Splenda (or a similar sugar alternative) and 2-1/4 cups regular sugar. For the filling, replace the sugar with 1/4 cup Splenda or another substitute.

Nutrition Facts

1 piece: 189 calories, 8g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.