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Creamy Cream Cheese Swirl Pumpkin Bread

creamy cream cheese swirl pumpkin bread - featured image
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A moist, spiced pumpkin bread with a tangy cream cheese swirl that creates beautiful ribbons throughout every slice. This easy fall recipe started as a happy accident but has become a beloved crowd-pleaser perfect for autumn gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) canned pumpkin puree
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. In a medium bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Set aside.
  3. In a larger bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil and whisk until smooth. Add 2 large eggs, one at a time, whisking well after each addition. Stir in 1 teaspoon vanilla extract. Fold in 1 cup pumpkin puree until well combined.
  4. Add the flour mixture to the pumpkin mixture in two additions, folding gently with a rubber spatula after each addition. Stir just until no streaks of flour remain; a few small lumps are fine. Do not overmix.
  5. In a separate small bowl, beat 8 oz softened cream cheese with an electric hand mixer until smooth. Add ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract. Beat until combined and creamy.
  6. Pour about half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture over the batter in dollops, then gently spread into an even layer. Top with remaining pumpkin batter, spreading carefully to cover the cream cheese. Use a butter knife or skewer to swirl the layers together with 3-4 figure-eight motions.
  7. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 40 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment paper to lift it out and transfer to the rack to cool completely before slicing.

Notes

Room temperature ingredients matter for smooth blending. Do not overmix the batter to keep the bread tender. Use a light hand with the swirl to create distinct ribbons. Check for doneness early as oven temperatures vary. Let the bread cool completely before slicing to allow the cream cheese swirl to set. Toast leftover slices for a crispy exterior and gooey interior.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall recipe, pumpkin dessert, quick bread, easy pumpkin bread

Find it online: https://forkmila.com/creamy-cream-cheese-swirl-pumpkin-bread-easy-fall-recipe/