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Pumpkin Bread with Ginger and Cream Cheese Swirl

This pumpkin bread features a moist, tender crumb infused with cinnamon, ginger, and pumpkin puree. The dough is mixed until smooth, baked to a golden brown, and showcases pockets of spiced pumpkin with crunchy edges, resulting in a visually appealing and flavorful loaf.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 large eggs beaten
  • 1/2 cup vegetable oil
  • 1 cup pure pumpkin puree
  • 4 oz cream cheese softened

Equipment

  • mixing bowls
  • Loaf pan
  • whisk
  • Rubber spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a standard loaf pan, then line it with parchment paper for easy removal.
  2. In a large mixing bowl, whisk together the sifted flour, sugar, baking soda, salt, cinnamon, and ginger until well combined. This creates a flavorful, spiced dry mixture.
  3. In a separate bowl, beat the eggs until slightly frothy, then whisk in the vegetable oil and pumpkin puree until the mixture is smooth and uniform.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined. The batter should be thick but moist, with no streaks of flour remaining.
  5. In a small bowl, soften the cream cheese and then dollop spoonfuls onto the top of the batter in the loaf pan, creating pockets of cream cheese throughout.
  6. Use a thin knife or skewer to swirl the cream cheese into the batter gently—this creates a marbled effect and distributes the cheese flavor.
  7. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for an even surface.
  8. Bake in the preheated oven for about 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove the loaf from the oven and let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
  10. Once cooled, slice the pumpkin bread with a serrated knife, revealing tender, moist crumb with swirls of cream cheese and a fragrant spice aroma.
  11. Enjoy your pumpkin bread plain, or with a spread of butter or cream cheese for extra richness. The slices have a tender, moist texture with a slightly crunchy crust.

Notes

For an extra touch, sprinkle a cinnamon-sugar mixture on top before baking for a sweet crust. Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerated for up to a week.