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Easy Creamy Pumpkin Bread with Cream Cheese Swirl

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This creamy pumpkin bread with cream cheese swirl is impossibly moist, almost custard-like, with a tangy cream cheese ribbon that cuts through the dense sweetness. It’s the perfect comfort food for quiet, grey afternoons, made with simple ingredients and ready in about 15 minutes of prep.

Ingredients

Scale
  • 1 ½ cups (188g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil (canola recommended)
  • ¼ cup (60g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • 8 oz (226g) cream cheese, softened (full-fat recommended)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (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 a 2-inch overhang on the long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, melted butter, eggs, vanilla extract, and pumpkin puree until smooth and glossy.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold gently until just combined. Do not overmix; a few small lumps are fine.
  5. In a small bowl, beat the softened cream cheese with a hand mixer or fork until completely smooth. Add the sugar, egg yolk, and vanilla, and beat until creamy and lump-free.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread it even. Dollop the cream cheese mixture over the batter in small spoonfuls, distributing evenly. Pour the remaining pumpkin batter on top, spreading gently to cover the cream cheese.
  7. Take a butter knife and insert it into the batter. Drag it through in a figure-eight pattern, going from one end of the pan to the other. Make only 5-6 gentle passes to create distinct ribbons.
  8. Place the pan in the center of the oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for 20 minutes. Then, using the parchment overhang, lift the loaf out and transfer to the rack to cool completely before slicing.

Notes

Make sure cream cheese is truly softened (leave out for at least 30 minutes) to avoid lumps. Don’t overmix the batter or over-swirl the cream cheese. Let the bread cool completely before slicing to prevent it from falling apart. The bread gets better on day two as flavors meld.

Nutrition

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

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