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Easy 5-Ingredient Pumpkin Bread with Cream Cheese Swirl

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This easy pumpkin bread uses a box of yellow cake mix and pumpkin puree for a tender, moist loaf with a gorgeous cream cheese swirl. It comes together in just 10 minutes of prep and is perfect for fall gatherings, potlucks, or a cozy weekend treat.

Ingredients

Scale
  • 1 box (15.25 oz) yellow cake mix (e.g., Betty Crocker or Duncan Hines)
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 3 large eggs, room temperature
  • 8 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • Optional: 1 teaspoon vanilla extract (for cream cheese mixture)
  • Optional: Pinch of cinnamon or pumpkin pie spice (for topping)
  • Optional: 1/2 cup chocolate chips or chopped pecans (add-ins)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Optionally, line with parchment paper for easy removal.
  2. Make the pumpkin batter: In a large bowl, combine the entire box of yellow cake mix, the entire can of pumpkin puree, and 3 eggs. Stir with a whisk or spatula until just combined. Do not overmix; a few lumps are fine. The batter will be thick and slightly sticky.
  3. Prepare the cream cheese swirl: In a small bowl, beat the softened cream cheese with 2 tablespoons of sugar until smooth and creamy. If using, stir in 1 teaspoon vanilla extract.
  4. Layer the batter: Spread about half of the pumpkin batter into the prepared loaf pan, spreading evenly to the edges.
  5. Add the cream cheese layer: Drop spoonfuls (about 5-6 dollops) of the cream cheese mixture evenly over the pumpkin batter.
  6. Top with remaining batter: Carefully spoon the remaining pumpkin batter over the cream cheese layer. Gently spread to the edges with a spatula.
  7. Create the swirl: Insert a butter knife or skewer all the way to the bottom of the pan. Drag it through the batter in a figure-eight or zigzag pattern. Make only 5-6 passes to create distinct ribbons without over-swirling.
  8. Bake: Place the pan on the center rack and bake for 50-60 minutes, or until a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  9. Cool: Let the bread cool in the pan for 15 minutes. Then run a knife around the edges and lift it out using the parchment paper sling. Transfer to a wire rack to cool completely before slicing (at least 1 hour).

Notes

Do not overmix the batter to avoid a dense loaf. Use room temperature ingredients for best results. For the swirl, gentle passes with the knife create beautiful ribbons. Let the bread cool completely before slicing for clean cuts. The bread tastes even better on day two as flavors meld. For muffins, bake at 350°F for 18-22 minutes. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, 5-ingredient, easy pumpkin bread, fall baking, cake mix hack, quick bread

Find it online: https://lolaspoon.com/easy-5-ingredient-pumpkin-bread-with-cream-cheese-swirl/