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Easy Pumpkin Bread with Cream Cheese Swirl Recipe

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This isn’t just another pumpkin bread recipe. It’s the one that makes people close their eyes after the first bite. The secret is a simple cream cheese swirl that cuts through the warm, spiced pumpkin flavor with a tangy, rich ribbon of goodness.

Ingredients

Scale
  • 1 ¾ cups (220g) 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
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (15-ounce can) canned pumpkin puree
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment paper sling, leaving overhang on the long sides.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, packed brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  3. In a separate large bowl, whisk together the vegetable oil, room-temperature eggs, vanilla extract, and canned pumpkin puree until smooth and fully combined.
  4. Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold the mixture together gently, just until no streaks of flour remain. Do not overmix; a few small lumps are fine.
  5. In a smaller bowl, beat the softened cream cheese with a hand mixer or stand mixer until completely smooth. Add the ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Beat again until the mixture is smooth, light, and fluffy.
  6. Pour about two-thirds of the pumpkin batter into the prepared loaf pan and spread it into an even layer. Dollop the cream cheese mixture over the batter in small, even mounds. Pour the remaining pumpkin batter over the cream cheese, gently spreading to cover.
  7. Use a small offset spatula or butter knife to create a swirl pattern by inserting it straight down into the batter and dragging it in a figure-eight or zig-zag pattern. Do not over-swirl; two or three passes is enough.
  8. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent the pan loosely with aluminum foil after about 45 minutes.
  9. Let the bread cool in the pan on a wire rack for at least 20 minutes. Then, using the parchment paper sling, lift the loaf out of the pan and transfer it to the wire rack to cool completely before slicing.

Notes

Room-temperature eggs and cream cheese are crucial for best results. Do not overmix the batter to avoid a dense loaf. For the swirl, less is more—two or three gentle passes with the knife is enough. Let the bread cool completely before slicing to prevent crumbling. Store tightly wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://goldensimmer.com/easy-pumpkin-bread-with-cream-cheese-swirl-recipe/