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Kid-Approved Cinnamon Sugar Pumpkin Bread with Cream Cheese Swirl

Cinnamon sugar pumpkin bread with cream cheese swirl - featured image
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This moist and tender pumpkin bread features a tangy cream cheese swirl and a crunchy cinnamon sugar coating. It’s a kid-approved, budget-friendly treat that converts even the most skeptical pumpkin bread haters.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 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 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 3 tablespoons granulated sugar (for cinnamon sugar coating)
  • 1 tablespoon ground cinnamon (for cinnamon sugar coating)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving 2 inches overhang on the long sides. Lightly spray exposed ends with non-stick spray.
  2. In a small bowl, whisk together 3 tablespoons granulated sugar and 1 tablespoon cinnamon for the coating. Set aside.
  3. In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, 2 teaspoons cinnamon, nutmeg, ginger, and cloves until no lumps remain.
  4. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla until smooth and glossy.
  5. Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. In a small bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until completely smooth.
  7. Pour half the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of half the cream cheese mixture over the batter. Pour remaining pumpkin batter on top, then dollop remaining cream cheese mixture. Drag a butter knife or skewer through the batter in a figure-eight pattern 5-6 times.
  8. Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
  9. Bake on the middle rack for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15 minutes.
  10. Cool in the pan on a wire rack for 15 minutes. Use parchment overhang to lift bread out and transfer to wire rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let bread cool completely before slicing to prevent the cream cheese swirl from oozing out. Bread tastes even better on day two. Store at room temperature for up to 3 days, or refrigerate after day 3. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar, fall baking, kid-friendly, easy pumpkin bread

Find it online: https://rowanrecipes.com/kid-approved-cinnamon-sugar-pumpkin-bread-with-cream-cheese-swirl/