Pumpkin Pecan Bread with Cream Cheese Swirl

Is there anything more comforting than the smell of warm pumpkin bread baking on a crisp autumn day? This Pumpkin Pecan Bread with Cream Cheese Swirl is my go-to answer to that question. It’s a moist, warmly spiced quick bread that’s absolutely loaded with toasted pecans and swirled with a rich, tangy cream cheese filling. It’s not quite a dessert, not quite a breakfast bread, but the perfect little slice of something special for any time of day. It’s the kind of recipe that fills your kitchen with the most incredible aroma and makes everyone feel right at home.

Why You’ll Love This Thanksgiving Treat

You’re going to love this bread because it’s so incredibly easy to make, yet it looks and tastes like you spent hours in the kitchen. It’s a fantastic make-ahead option for your Thanksgiving spread, taking some of the pressure off the big day. The combination of the soft pumpkin bread and the creamy, slightly sweet swirl is just divine. And honestly, the texture is fantastic. It’s so, so moist and tender, thanks to the pumpkin puree. It’s a real crowd-pleaser that works beautifully as a dessert, a sweet side dish, or even a next-day breakfast treat with a cup of coffee. So good.

Ingredients

For the Cream Cheese Swirl:

• 8 ounces block cream cheese, softened: Creates a smooth, rich swirl.
• 1/4 cup granulated sugar: Sweetens the swirl just right.
• 1 large egg: Binds the swirl together so it bakes into a distinct layer.
• 1 teaspoon vanilla extract: Adds a warm, classic flavor.

For the Pumpkin Bread:

• 1 3/4 cups all-purpose flour: The base structure for the bread.
• 1 teaspoon baking soda: Helps the bread rise beautifully.
• 1/2 teaspoon salt: Balances and enhances all the sweet flavors.
• 1 tablespoon pumpkin pie spice: That warm, quintessential autumn flavor.
• 1 cup canned pumpkin puree (not pumpkin pie filling): Provides moisture, color, and flavor.
• 1/2 cup vegetable or canola oil: Keeps the bread incredibly moist.
• 1/2 cup granulated sugar: For sweetness.
• 1/2 cup packed light brown sugar: Adds a deeper, molasses-like sweetness.
• 2 large eggs: Bind the batter and add structure.
• 1 teaspoon vanilla extract: Boosts the overall warmth.
• 3/4 cup chopped pecans: For a lovely crunch and toasty flavor.

Step by Step Method

1. First, preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well with butter or non-stick spray. A parchment paper sling is a great trick for easy removal later.
2. Make the cream cheese swirl. In a medium bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy. Beat in the 1/4 cup sugar, then the egg and vanilla until the mixture is completely smooth. Set this aside.
3. Now, for the pumpkin bread batter. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. In a separate, larger bowl, whisk the pumpkin puree, oil, both sugars, eggs, and vanilla until everything is well combined and smooth.
4. Gently fold the dry ingredients into the wet pumpkin mixture. Don’t overmix! Stir just until the last streaks of flour disappear. Then, fold in the chopped pecans.
5. Pour about two-thirds of the pumpkin batter into your prepared loaf pan and spread it into an even layer. Spoon the entire cream cheese mixture over the top, spreading it gently to cover the pumpkin layer. Dollop the remaining pumpkin batter over the cream cheese. Now for the fun part: use a butter knife or a skewer to swirl the layers together. Make a few figure-eight motions through the batter to create a marbled effect.
6. Bake for 55 to 65 minutes, or until a toothpick inserted into the pumpkin bread part (not the cream cheese swirl) comes out clean. The top should be golden and the bread should be pulling away slightly from the sides of the pan.
7. Let the bread cool in the pan on a wire rack for at least 20 minutes before carefully turning it out to cool completely. Slicing into it while it’s still warm is tempting, but letting it cool fully will give you the cleanest slices.

Equipment Needed for Baking

You don’t need anything fancy for this recipe, just a few basic kitchen staples.

• 9×5-inch Loaf Pan: This is the perfect size for a nice, tall loaf.
• Mixing Bowls: You’ll need a couple of different sizes.
• Electric Hand Mixer or Stand Mixer: A mixer makes the cream cheese swirl super smooth, but a little arm power and a whisk can work too.
• Whisk and Spatula: For combining ingredients and scraping the bowl.
• Measuring Cups and Spoons: For accuracy.
• Cooling Rack: Essential for letting the bread cool properly.

Creative Variations for Unique Flavors

This recipe is wonderfully adaptable! Feel free to get creative.

• Chocolate Chip Twist: Swap the pecans for a cup of semi-sweet chocolate chips. A classic combo with pumpkin.
• Maple Kiss: Replace the granulated sugar in the cream cheese swirl with real maple syrup for a deeper flavor.
• Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend in place of the regular flour.
• Nut-Free: Simply leave out the pecans. The bread is still delicious on its own.
• Spice it Up: Add a tiny pinch of black pepper or a dash of cayenne to the dry ingredients for a very subtle, warm kick. Honestly, it just enhances the other spices without making it spicy.

Oven Temperatures for Perfect Baking

Oven temperatures can vary, so it’s good to know your options. The standard 350°F is perfect for a gentle, even bake that cooks the center without over-browning the top. If you find your bread is browning too quickly, you can tent it loosely with a piece of aluminum foil for the last 15-20 minutes of baking. If you’re using a dark-colored non-stick pan, you might even want to reduce the temperature to 325°F to prevent the bottom and edges from getting too dark. An oven thermometer is a cheap and invaluable tool to make sure your oven is calibrated correctly!

Storage Tips for Leftover Bread

Once the bread is completely cool, wrap it tightly in plastic wrap or store it in an airtight container. It will keep at room temperature for about 2 days. Because of the cream cheese swirl, I strongly recommend storing it in the refrigerator after that, where it will stay fresh for up to 5 days. The cold bread is still delicious, but if you prefer it warm, just pop a slice in the microwave for 15-20 seconds. You can also freeze this bread for up to 3 months. Wrap the whole loaf or individual slices tightly in plastic wrap and then in a layer of foil. Thaw overnight in the refrigerator.

Serving Ideas & Pairings for Thanksgiving

This bread is a star all on its own, but it plays well with others, too! For Thanksgiving, I love serving it as a dessert option alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. It also makes a wonderful addition to a brunch or coffee bar. A hot cup of coffee or a chai latte is its perfect partner. And if you’re looking for Thanksgiving appetizers or side dishes, this bread can sit right on the table as a sweet bread option that complements all the savory classics like turkey and stuffing.

FAQs About Pumpkin Pecan Bread

• Q: Can I use homemade pumpkin puree?
  A: Absolutely! Just make sure it’s nice and thick, similar to the canned variety. If it’s watery, you might want to drain it in a fine-mesh strainer for a bit so your bread isn’t too wet.
• Q: My cream cheese swirl sank. What happened?
  A: This usually happens if the cream cheese mixture is much thinner or heavier than the pumpkin batter. Making sure your cream cheese is properly softened (not melted) and that you’ve layered the batters correctly (more pumpkin on bottom and top) will help prevent this.
• Q: What are some other easy Thanksgiving desserts?
  A: This bread is a fantastic easy option! Other simple ideas include a no-bake pumpkin cheesecake or pecan pie bars. The key to easy Thanksgiving desserts is choosing recipes that can be made a day or two ahead, just like this Pumpkin Pecan Bread with Cream Cheese Swirl.