There’s something about waking up to the smell of pumpkin and warm spices swirling through the kitchen that turns an ordinary morning into a small celebration. I remember the first time I made this bread; the house was still quiet except for the hum of the oven. I was distracted by a phone call midway through mixing, so I didn’t quite get the swirl perfect — but honestly, that little imperfection made it feel homemade and real. The cream cheese ribbon melted into the pumpkin zucchini batter, creating pockets of creamy richness that caught me by surprise with every bite. It was moist, with a soft crumb that practically melted on my tongue, while the zucchini added a subtle freshness that kept it from feeling too heavy. Somewhere between the cinnamon and nutmeg, I found a nostalgic comfort that made me want to slice another piece before breakfast was even finished.
- Combines the cozy flavors of pumpkin and fall spices with a moist texture from zucchini.
- The cream cheese swirl adds a luscious, tangy contrast—but it’s simple to make and doesn’t require fancy techniques.
- It’s a little lighter than your typical quick bread, thanks to the zucchini, which means one slice rarely feels like too much.
- This bread isn’t overly sweet, so it works well whether you’re craving a snack or a breakfast treat.
- Just a heads up: the cream cheese layer can be a little tricky to swirl perfectly, but that’s part of its charm.
If you’re wondering about how to store it or whether it keeps its flavor, it does—just wrapped tightly, it stays fresh for a few days. I usually slice mine thick and toast it lightly; that golden crunch with the soft center is irresistible.
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Pumpkin Cream Cheese Zucchini Bread
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
Description
A moist and flavorful quick bread combining the warm spices of pumpkin with tender zucchini and a luscious cream cheese swirl. Perfect for fall breakfasts or snacks.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups grated zucchini (about 1 medium zucchini)
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger. Set aside.
In a large bowl, beat the granulated sugar, light brown sugar, and vegetable oil together until well combined.
Add the eggs one at a time, beating well after each addition.
Mix in the canned pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
Fold in the grated zucchini gently until evenly distributed.
In a separate medium bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract together until smooth and creamy.
Pour half of the zucchini pumpkin batter into the prepared loaf pan and spread evenly.
Spoon the cream cheese mixture over the batter layer and spread gently to cover.
Pour the remaining batter over the cream cheese layer and spread evenly.
Using a knife or skewer, gently swirl the cream cheese layer into the batter to create a marbled effect.
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and allow the bread to cool in the pan for 15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Don’t worry about having special equipment for this one; a loaf pan and a simple whisk are all you need. For serving, I like it fresh with a smear of butter or even a drizzle of honey. If you want to switch things up, you could add chopped nuts or raisins, but I haven’t tested those variations enough to say for sure how they’ll change the texture. Sometimes a pinch more cinnamon or a dash of orange zest works nicely too, depending on your mood.
FAQ
Can I use fresh pumpkin instead of canned? I haven’t tried fresh pumpkin myself, but if you do, make sure it’s cooked and pureed until smooth—it might affect moisture slightly.
Will the zucchini make the bread soggy? Not if you grate it finely and squeeze out excess moisture. It just adds a subtle moistness that’s really pleasant.
How long does the cream cheese swirl stay fresh? It holds up well through baking and a few days of storage, but I wouldn’t recommend freezing bread with the cream cheese layer—it might change texture on thawing.
Try this pumpkin cream cheese zucchini bread next time you want something comforting but not too heavy. It’s worth the little swirl of effort, and I bet you’ll find yourself sneaking a slice before the day really starts.