Bakery-style pumpkin bread with a creamy, sweet swirl and moist texture.

Scale

1 ¾ cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

¼ tsp salt

2 tsp pumpkin pie spice

¾ cup canned pumpkin purée

½ cup brown sugar

½ cup granulated sugar

2 eggs

½ cup vegetable oil

1 tsp vanilla extract

8 oz cream cheese, softened

¼ cup powdered sugar

½ tsp vanilla for filling

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Preheat oven to 350°F and prepare a 9×5 loaf pan.

In a bowl, mix pumpkin, sugars, oil, eggs, and vanilla.

Sift in flour, leavening agents, spice, and salt; fold gently.

Beat cream cheese with powdered sugar and vanilla until smooth.

Pour half the batter into the pan, spread cream cheese over it.

Add remaining batter and swirl lightly with a knife.

Bake 55–65 minutes until a toothpick comes out mostly clean.

Cool 15 minutes in pan, then transfer to wire rack.

Cool fully before slicing for clean swirl.

Store at room temperature 3 days or refrigerate for up to 6. Freezes well for 2 months.