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Perfect Cream Cheese Swirled Pumpkin Bread: Easy Fall Recipe

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This Perfect Cream Cheese Swirled Pumpkin Bread is a moist, spiced pumpkin loaf with a tangy cream cheese swirl. It’s an easy fall recipe that captures the warmth of the season and is perfect for gatherings or a cozy treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) block cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with non-stick spray or butter.
  2. In a small bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth. Add the egg yolk and ½ teaspoon vanilla extract, and beat until fully combined. Set aside at room temperature.
  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each. Then add the pumpkin puree and vanilla extract, and whisk until smooth and glossy.
  5. Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer. Drop spoonfuls of the cream cheese mixture over the batter (about 5-6 dollops). Pour the remaining pumpkin batter on top, spreading gently. Drop the remaining cream cheese filling on top in spoonfuls. Use a butter knife or skewer to gently swirl in a figure-eight motion (3-4 passes).
  7. Bake for 55 to 65 minutes. At the 50-minute mark, start checking for doneness. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil for the last 15 minutes.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment sling to lift it out and transfer to the rack to cool completely before slicing.

Notes

Room temperature ingredients are key for a smooth swirl. Do not overmix the batter to avoid dense bread. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For best flavor, enjoy on the second day.

Nutrition

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

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