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Easy Cream Cheese Swirl Pumpkin Bread: Best Family Recipe

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This easy cream cheese swirl pumpkin bread is incredibly moist, tender, and features a tangy cream cheese ribbon running through every slice. It comes together in one bowl with simple ingredients and is perfect for family breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at 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)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly spray the parchment with non-stick cooking spray.
  2. In a small bowl, beat the softened cream cheese with an electric hand mixer until smooth, about 30 seconds. Add ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract. Beat until well combined and silky. Set aside at room temperature.
  3. In a large mixing bowl, whisk together the all-purpose flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  4. In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined—do not overmix. The batter will be thick and slightly glossy.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer. Dollop the cream cheese mixture on top in spoonfuls, spreading gently to cover most of the surface, leaving a small border around the edges. Pour the remaining pumpkin batter over the cream cheese layer and spread carefully to cover.
  7. Insert a butter knife or skewer straight down into the batter and drag it through in a figure-eight pattern from one end of the pan to the other. Repeat 3-4 times—do not over-swirl.
  8. Bake on the center rack for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 15 minutes.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment paper handles to lift it out and transfer to the cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Room temperature ingredients are key for best results. Do not overmix the batter. Let the bread cool completely before slicing to avoid a crumbly mess. For a dairy-free option, use block-style vegan cream cheese. For gluten-free, use a 1:1 gluten-free baking flour blend. The bread can be stored at room temperature for up to 3 days, refrigerated for up to 5 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://leilameals.com/easy-cream-cheese-swirl-pumpkin-bread-best-family-recipe/