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Creamy Cream Cheese Swirl Pumpkin Bread: Easy Fall Recipe

Cream cheese swirl pumpkin bread - featured image
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This pumpkin bread features a tender, spiced crumb with a tangy cream cheese swirl running through the center. It’s simple to make with basic ingredients and perfect for fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz (226g) block cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. Make the cream cheese swirl. In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract. Use a hand mixer or a sturdy whisk. Beat until smooth and completely lump-free — about 2 minutes. Set aside at room temperature.
  3. Whisk the dry ingredients. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together 1 cup granulated sugar, ½ cup brown sugar, and ½ cup vegetable oil until well combined. Add 2 eggs, one at a time, whisking after each. Then add the entire can of pumpkin puree and 1 teaspoon vanilla extract. Whisk until smooth.
  5. Combine wet and dry. Pour the wet ingredients into the dry ingredients. Use a spatula to fold everything together gently. Do not overmix — stop as soon as you no longer see streaks of flour.
  6. Layer the batter and swirl. Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Spoon the cream cheese mixture over the batter in dollops. Use an offset spatula or the back of a spoon to gently spread it into an even layer, leaving a ½-inch border around the edges. Pour the remaining pumpkin batter on top and spread it gently to cover the cream cheese.
  7. Create the swirl. Take a butter knife or a skewer and insert it into the batter at one end of the pan. Drag it through in a figure-eight pattern, going from one end to the other. Do this just once or twice.
  8. Bake. Place the pan in the preheated oven and bake for 55 to 65 minutes. At 50 minutes, start checking for doneness. A toothpick inserted into the center should come out clean or with a few moist crumbs. If the top is browning too quickly, tent the pan loosely with aluminum foil after 40 minutes.
  9. Cool completely. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer it directly to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the cream cheese swirl. Let the bread cool completely before slicing to prevent the swirl from oozing out. The bread tastes even better on day two.

Nutrition

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

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