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Pumpkin Cream Cheese Swirl Bread

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This pumpkin cream cheese swirl bread is a happy accident turned tradition. It’s impossibly moist, with gorgeous ribbons of tangy cream cheese running through every slice, making it the perfect fall treat.

Ingredients

  • All-purpose flour, 1 ¾ cups (220g)
  • Granulated sugar, 1 cup (200g)
  • Brown sugar, ½ cup (100g), packed
  • Pumpkin puree, 1 cup (240g)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 2, room temperature
  • Vanilla extract, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Cream cheese, 8 oz (226g), softened
  • Granulated sugar, ¼ cup (50g) (for cream cheese swirl)
  • Large egg yolk, 1 (for cream cheese swirl)
  • Vanilla extract, ½ teaspoon (for cream cheese swirl)
  • All-purpose flour, 1 tablespoon (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.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth. Add egg yolk, ½ teaspoon vanilla, and 1 tablespoon flour. Mix until just combined. Set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Layer batter and filling: Pour half of the pumpkin batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over the batter. Pour remaining pumpkin batter on top, then add remaining cream cheese filling in dollops.
  7. Create the swirl: Use a toothpick or skewer to gently drag through the batter in a figure-eight pattern, 3-4 passes only.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment sling and transfer to a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Don’t skip the flour in the cream cheese filling. Swirl with a light hand. Let cool completely before slicing.

Nutrition

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

Find it online: https://leilameals.com/pumpkin-cream-cheese-swirl-bread-easy-fall-favorite/