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Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread Recipe

This combination of pumpkin, nuts and dates makes a delicious, golden bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD:48 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon whole milk
  • BREAD:
  • 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. In a small bowl, beat filling ingredients until smooth.
  • 2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, 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 batter. Cover filling completely with remaining batter.
  • 4. Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
  • 5. Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).

Nutritional Facts

1 slice (calculated without optional toppings): 189 calories, 8g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

Reviews for Pumpkin Swirl Bread

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ryansaunt12 User ID: 6211169 255916
Reviewed Oct. 25, 2016

"Pretty good. Looking for Thanksgiving breads and pies to try on my family. This one comes close to what I'm seeking, but I don't have long to get it right. This is at the top of the list; very good in taste, moist, presentation and yummy"

Jenny User ID: 8835737 255856
Reviewed Oct. 24, 2016

"Yum! can't wait to try this!! This is another one of my favorite fall pumpkin recipes:"

Linda CT User ID: 8892019 255839
Reviewed Oct. 23, 2016

"This pumpkin swirl bread is very Moist and delicious . My family loved it."

Gramma Amy User ID: 6989823 255074
Reviewed Oct. 6, 2016

"Taste is very good, however I used the pans recommended plus another small pan and it overflowed onto the bottom of my oven. I will experiment with larger bread pans next time, or add two more small pans. The cream cheese layer is thick and moist. Loved the added dates, nuts, and raisons. I omitted the frosting as it is sweet enough without."

_nlfPA User ID: 1879224 252771
Reviewed Aug. 16, 2016

"This recipe is superb. My family enjoys this year round but it is great for the holidays and my family always looks forward to it."

VictoriaElaine User ID: 3422096 236276
Reviewed Nov. 3, 2015

"I have made this bread numerous times & leave out the cloves as they overpower the taste. I also leave out the dates and sometimes leave out the walnuts. I've never made the topping. If you love cream cheese, you will love this bread. It freezes great!"

Hpotter06 User ID: 8535639 232728
Reviewed Sep. 12, 2015

"I make this recipe every Thanksgiving and give them away to family members for Christmas, it's everyone's favorite. A wonderful, wondeful recipe. So decedent and creamy, great for a midnight treat or a morning sweet."

lahupe User ID: 6323480 216763
Reviewed Jan. 3, 2015

"This was excellent. Everyone loved it and it freezes great."

aleone6 User ID: 7993861 20484
Reviewed Nov. 27, 2014

"So decadent. Prep time a bit more than the 15mins, but worth it. One of the best features is this recipe makes three loaves."

Mandypratt User ID: 7911939 15910
Reviewed Nov. 2, 2014

"The cloves were way too overpowering. It didn't taste like pumpkin and the cream cheese filling was too dense. It was like eating a plain block of cream cheese wrapped in tasteless nasty bread. I'm not new to baking and followed the directions exactly so I don't get the good reviews. I'm angry I wasted the ingredients and my time."

EvansD User ID: 6695551 23884
Reviewed Oct. 29, 2014

"Lots of ingredients and labor intensive for so little taste in the finished product. Not a keeper for me."

swinny User ID: 1858482 48941
Reviewed Oct. 27, 2014

"I thought the pumpkin taste was delish!! Husband liked it a lot :)"

Douce222 User ID: 7850931 43854
Reviewed Oct. 27, 2014

"So many other recipes out there that are much tastier. Lacked pumpkin taste. Cream cheese center was not very sweet or prominent. Reminds me of a bad attempt at improving fruitcake."

cathy.dean User ID: 1467714 50786
Reviewed Oct. 19, 2014

"I made this last night and it was great. I halved the recipe because I didn't need 3 loaves of bread and I made one loaf and the rest cupcakes. I did the 23 minutes with the cupcakes and 60 minutes with the bread as another suggested and it was perfect. I also left out the dates, raisins, and nuts inside just to see if it would be like a pumpkin roll. Not quite the same but very good."

jackie.baker User ID: 3555282 15909
Reviewed Oct. 16, 2014

"Very good bread, I didn't think the cream cheese mixture was great, not much taste to that part."

ctmcct6 User ID: 5852752 21867
Reviewed Oct. 14, 2014

"I made this for my family and they didn't stop eating until it was gone. Very delicious."

KimberlyRL User ID: 4851499 202404
Reviewed Oct. 12, 2014

"Fall is my favorite time to bake and this is now one of my favorite things to bake!"

Grumpma6713 User ID: 6527496 202403
Reviewed Oct. 12, 2014

"This sounds delicious. can this bread be frozen with the cream cheese?"

Ceege User ID: 730520 202402
Reviewed Oct. 9, 2014

"I would like to make these in mini pans this coming Christmas to give as gifts. Does anyone know how many you would get from this batter? Thanks for you help."

KarleeWatson User ID: 7073891 48940
Reviewed Oct. 9, 2014

"Hands down the best pumpkin bread recipe. I even made it gluten-free by using King Arthur's multi-purpose flour. I just used about 1/4 cup more flour and added 1/4 tsp of xanthan gum per cup of flour, and it was perfect. Couldn't tell it was gluten-free. GREAT RECIPE!!!!"

sewsal User ID: 2105914 21866
Reviewed Oct. 7, 2014

"very good. Next time I'll leave out the cream cheese. I really didn't much care for it. I also put a crumb topping on it instead of the frosting"

robyell User ID: 6248007 48023
Reviewed Oct. 6, 2014

"Huge hit with my family. I would add more cream cheese next time. But we are cheese lovers!"

tinafizz User ID: 6809260 48939
Reviewed Oct. 6, 2014

"I really wish people would review the recipe as is!! If you add ingredients and substitute others then its not the same!"

jnestler User ID: 1140894 77853
Reviewed Oct. 5, 2014

"Wow! This bread is wonderful! I made 26 muffins (23 minutes @350 degrees) and one 8x4 bread (60 minutes) from this recipe!

I used 1 cup Stevia, 1 cup brown sugar and 1 cup white sugar. I used 1 cup buttermilk, 1/2 cup applesauce and 1/2 cup oil - in place of the 1 cup water and 1 cup oil. it was a hit with my family!"

lanas42 User ID: 7872404 15904
Reviewed Oct. 5, 2014

"My favorite bread. I WILL try to make right now!! Have all the stuff in the house."

kitchenwitch2 User ID: 4872105 44343
Reviewed Oct. 5, 2014

"This looks delicious,I can't wait to try it. Could I use stevia instead of sugar? If I used a bundt pan would I divide it by 3 or all in one? Thanks!"

psdemore User ID: 6885625 48937
Reviewed Sep. 20, 2014

"Great bread"

Joyce Lundeen User ID: 4512215 202401
Reviewed Mar. 14, 2014

"A friend gave me a 4 pound sweet potato and I used some of that to make this bread. Other than that, I made it exactly as given. It is very moist and the cream cheese is abundant and tasty. It was a real hit at the meeting I took it to and also with my family. It would also be a great pumpkin bread without the cream cheese, but why leave out something so tasty!"

best of home cooks User ID: 5361390 202400
Reviewed Jan. 20, 2014

"So moist and delicious. I made mine in a bundt pan and it turned out beautiful."

giftshop User ID: 7464127 44341
Reviewed Dec. 16, 2013

"Taste Great my favorite pumpkin bread recipe..I bake it at my Bed and breakfast Fantastic."

chickluvs2cook User ID: 3328929 50752
Reviewed Nov. 15, 2013

"We love pumpkin roll, but I hate making it...this tastes a lot like that without all the it! It would be perfect for a Thanksgiving brunch, too!!"

[email protected] User ID: 5547206 43853
Reviewed Oct. 21, 2013

"TO SHORTNSWEET: TRY BUTTERNUT SQUASH......or any winter squash. I tried this recipe and it is wonderful."

joyceboyle User ID: 6544160 24545
Reviewed Oct. 9, 2013

"This is a great bread...but I would increase the sugar to 1/2 a cup in the filling."

Mrsfennig User ID: 5527746 21865
Reviewed Dec. 19, 2012

"Can I make these into Mini Loaves?!?"

F Ellen User ID: 6867516 23747
Reviewed Sep. 18, 2012

"Banana might give this a different flavor than what you are looking for. This looks to me like it is like Pumpkin Cheesecake turned inside out. For like flavors, maybe substitute carrots for pumpkin, or if you can get hold of zucchini, this may also work."

shortnsweet1970 User ID: 1787181 24509
Reviewed Sep. 17, 2012

"I haven't tried this yet, but I was wondering if anyone tried it using banana bread instead of pumpkin bread? In The Netherlands where I live, you just can't get pumpkin, not canned, not fresh... well, not easily nor affordably. Anyway, if anyone has experience with that, I'd love to hear it!"

kshea User ID: 2698812 49269
Reviewed Jun. 24, 2012

"One of our favorites in the fall."

gramsbabys User ID: 1603810 21863
Reviewed Mar. 12, 2012

"This recipe is the best pumpkin bread I have ever tasted, My family & neighbors just love it. I made the (3) loaves for a pot luck & it just vanished before my eyes. I made one change in recipe, I used butter instead of oil. tasted great either way. I also used pecans not walnuts."

ccclynjjj User ID: 4223689 49267
Reviewed Nov. 29, 2011

"This was such a hit with all of the family; that my father-in-law bought me some new bread pans the next day."

GLLOCK User ID: 4066014 15903
Reviewed Oct. 24, 2011

"Made for Church breakfast and it was gone in a snap. Everyone just loved it."

paulamc User ID: 3581966 43852
Reviewed Oct. 12, 2011

"I made this bread for my church group...not a crumb was left. I will be making this again. Thank you."

thin4life User ID: 1891649 50746
Reviewed Jul. 23, 2011

"I highly recommend this trying this recipe, you won't regret it. One thing I would do is cut the filling in half, it makes quite a bit."

schweitzerca User ID: 1064748 44333
Reviewed Nov. 5, 2010

"This pumpkin bread was over-the-top good. I omitted raisins only because I didn't have them. Very much like a pumpkin roll but easier to handle."

Joene User ID: 2820661 20480
Reviewed Oct. 14, 2010

"Joene Bohlmann October 14, 2010

I made this last night and it turned out great."

JZAnderson User ID: 1266313 23721
Reviewed Sep. 19, 2010

"My favorite pumpkin bread. I make it without the nuts, walnuts, & dates. It is great to serve in the fall - I should check to see if I have all the ingredients to make it again."

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