Before we begin, make sure all your ingredients are within reach. Having everything ready ensures a smooth process and helps prevent last-minute scrambles.

Preheat your oven to 350°F (175°C). While it heats up, grease and line a 9×5-inch loaf pan with parchment paper. This simple step ensures your bread releases easily after baking and makes cleanup a breeze. Using the right size pan is key to achieving even baking.

Let’s start by bringing the pumpkin bread batter together:

In a large mixing bowl, whisk together the vegetable oil, brown sugar, and pumpkin purée until smooth.

Add the eggs one at a time, blending thoroughly after each addition to ensure they’re fully integrated before moving on to the next. This creates a smoother texture.

Sift in the dry ingredients, flour, pumpkin pie spice, baking soda, and salt. Gently fold everything together until just combined. Be careful not to overmix, as this can lead to a dense loaf instead of the fluffy result we’re aiming for.

Now, let’s whip up the creamy, tangy swirl:

In a separate bowl, beat the softened cream cheese and granulated sugar until light and fluffy.

Stir in the egg and vanilla extract until the mixture is smooth and spreadable. This will be your swirl filling, adding a delightful contrast to the spiced pumpkin bread.

Here’s where the magic happens! Layering and swirling the two mixtures creates a beautiful marbled effect:

Begin by adding roughly half of the pumpkin batter to the prepared loaf pan.

Dollop spoonfuls of the cream cheese mixture on top, then gently swirl it into the batter using a knife or toothpick.

Repeat with the remaining pumpkin batter and cream cheese mixture, creating layers and swirls for added visual appeal.

Place the loaf pan in the preheated oven and bake for 50-60 minutes. If the top begins to brown too quickly, cover it loosely with aluminum foil to prevent burning.