Pumpkin Swirl Bread Recipe

Name: Pumpkin Swirl Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 1/4 cup sugar; 4 ounces cream cheese, softened; 1 Land O Lakes Egg; 3 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 cups sugar; 1 cup Land O Lakes Butter, melted; 1/3 cup water; 1 (15-ounce) can pumpkin; 4 Land O Lakes Eggs

Servings: persons

1 cup sour cream
1/4 cup sugar
4 ounces cream cheese, softened
1 Land O Lakes Egg
3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups sugar
1 cup Land O Lakes Butter, melted
1/3 cup water
1 (15-ounce) can pumpkin
4 Land O Lakes Eggs

1
Heat oven to 350F.
2
Grease and flour 2 (9x5-inch) loaf pans; set aside.
3
Combine all filling ingredients in bowl.
4
Beat at medium speed, scraping bowl often, until well mixed.
5
Set aside.
6
Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in bowl.
7
Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in bowl.
8
Beat at low speed, scraping bowl often, until smooth.
9
Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
10
Spoon about 1 1/2 cups pumpkin batter into each prepared loaf pan.
11
Carefully spread 1 cup filling mixture over batter in each pan.
12
Top each evenly with remaining pumpkin batter.
13
Carefully spread pumpkin batter to edge of pans.
14
Swirl knife or spatula through batter and filling to create swirled effect.
15
Bake 65-70 minutes or until toothpick inserted in center comes out clean.
16
Cool 10 minutes; remove from pans.
17
Cool completely.

1569

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sour cream, 1/4 cup sugar, 4 ounces cream cheese, softened, 1 Land O Lakes Egg, and more.

Yes, Pumpkin Swirl Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Swirl Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions