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Pumpkin Swirl Bread: Like a Pumpkin Cream Cheese Roll without all the Work

By Brooke McLay |

In college, I dated a boy whose mother slaved over the kitchen for one entire day, producing a single, coveted Pumpkin Cream Cheese Roll from her 14 hours of labor. The task was lengthy, full of finicky instructions, and required strict obedience to a slew of carefully timed steps. With cheeks stuffed full of three massive bites, the boyfriend told me he wouldn’t marry any woman that couldn’t make a cream cheese roll just like his mother. I nodded at him, wide-eyed and in love. Anything he wanted, I thought.  Three months later, I decided he could eat it.  He and his prissy mother could keep there pumpkin cream cheese roll.  I would be someone’s freakishly awesome wife, without chaining myself to the kitchen for 12 endless hours.  Turns out, my uber tall, dark, and sexy hubby thinks this giant loaf of moist, pumpkin bread with a ribbon of cream cheese curling through is even better than a pumpkin cream cheese roll.  He ate half a loaf before kissing me with passion unequalled by any college boyfriend I ever knew.  (Happy sigh.)  Revenge is sometimes so sweet.

Pumpkin Cream Cheese Swirl Bread
1 1/2 cup pumpkin puree
1 cup brown sugar
1/2 cup sugar
3 eggs
1/4 cup milk
5 Tbsp. butter
2 3/4 cups flour
2 tsp. baking powder
2 tablespoons cinnamon

8 oz. cream cheese
1 egg
1/3 cup sugar

In2a large bowl, beat together the pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon until well-mixed. In a second bowl, beat together cream chese, egg, and sugar. Generously grease and flour a large bread pan. Spoon a thin layer of the pumpkin batter into the bottom of the bread pan. Make a well in the center of the bread and spoon half the cream cheese filling inside. Cover with another pumpkin batter, then swirl the rest of the cream cheese into that layer before covering all signs of cream cheese  with one last layer of pumpkin batter.  Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick poked into the center of bread comes out clean.

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About Brooke McLay


Brooke McLay

Brooke McLay is a recipe developer, food writer, food photographer, and cooking show host for Babble, General Mills, and Good Cook. You can find and follow her latest whims at Cheeky Kitchen. Read bio and latest posts → Read Brooke's latest posts →

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16 thoughts on “Pumpkin Swirl Bread: Like a Pumpkin Cream Cheese Roll without all the Work

  1. marla {family fresh cooking} says:

    without all the work, but yes to all the flavor, love it!!

  2. Jennifer Savor the Thyme says:

    Hysterical my friend. Who cares about the recipe, I like the story. wink wink

  3. Martha S. says:


  4. Nancy [Fear and Parenting in Las Vegas] says:

    I just made these as muffins. Fingers crossed that they come out of the oven as yummy as they went in!

  5. Cajun Chef Ryan says:

    All in all, I would say you came out ahead on all fronts!

  6. Krista @ says:

    Great Story! This looks delicious. I am hoping I can actually find pumpkin at the grocery store this week… because I want to bake this!!

  7. Foodie McBody says:

    LOVE the story! and the bread looks amazing.

  8. Taylor says:

    Looks like you got the last laugh! This looks delicious!

  9. Lauren @ says:

    Great story and fabulous recipe :) I made cream cheese-stuffed pumpkin muffins a little while back, but I love the look and sound of this bread.

  10. Alina says:

    As I was making this last night I realized that this recipe is clearly for TWO loaves, not one as indicated. If you pour everything into one bread pan it will surely overflow and probably come out undercooked in the middle as well.

    Furthermore, the directions are ridiculous. They basically say to mix everything together in a bowl. This is fine I guess if you like your bread real lumpy. Try mixing the wet and dry ingredients separately, and then mixing them together. Also the cream cheese swirl was oddly runny — and although it tastes great — it left the parts of the batter that had come into contact with it soggy and undercooked.

    This has the makings of a really great pumpkin bread, especially with a few more spices thrown in. I added 1 tsp vanilla extract into the wet ingredients, as well as 1 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cardamom, and 1/8 tsp allspice. I also put in 1 TBSP of cinnamon, not 2, as that seemed like it’d be a bit too much.

    Overall, I’d make this again, but I’d cut the recipe in half, as I usually only want one loaf. I’d also want to get the cream cheese swirl part right. I didn’t like how lumpy and runny that part turned out, or what happened to the parts of the bread touching it.

  11. cheffresco says:

    I made this tonight too and was sadly disappointed. Had the same problems Alina mentioned – I cooked it for about 15-20 additional minutes and it was still undercooked in the middle. Bummer.

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  13. Yes, I quiet agree with you .good post and I will surely come back to read more of your article. I have also just subcribed to your articles

  14. Kristy says:

    I wish I had read the comments before I made it- I too found it was going to be too full in one pan-I also ended up with a lot of filling left over.

  15. Ana says:

    I wish u would put the size of pan it is I used my bread pan it was too small I had to dump it into another dish to bake it. Other then that it was tasty.

  16. Autumn says:

    I made this in a good quality regular size loaf pan. (10LX3DX5W) It was perfectly sized. I made sure the oven was preheated properly and cooked it for 1.5 hours on 350 degrees because when I checked it at an hour it was too runny. Perfect at 1.5 hours. I used large sized eggs and fresh pumpkin purée, and it turned out perfect. Also, instead of just cinnamon, I used 1 TBSP pumpkin pie spice for one of cinnamon. I love this recipe!

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