Print

Easy One-Bowl Pumpkin Bread with Maple Cream Cheese Swirl

Easy One-Bowl Pumpkin Bread with Maple Cream Cheese Swirl - featured image
Print Recipe

This easy one-bowl pumpkin bread features a tender, spiced crumb and a tangy-sweet maple cream cheese swirl. It’s a simple, no-fuss recipe that delivers impressive flavor with minimal cleanup.

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
  • 1 can (15 oz or 425g) 100% pure pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 3 tablespoons pure maple syrup
  • 1 tablespoon all-purpose flour
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. If not using parchment, grease the pan thoroughly.
  2. Make the cream cheese swirl: In a small bowl, combine 4 oz softened cream cheese, 3 tablespoons maple syrup, 1 tablespoon flour, and ½ teaspoon vanilla extract. Stir until smooth and completely combined. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients: 1 ¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves. Whisk until evenly distributed.
  4. Add the wet ingredients directly to the bowl: Make a small well in the center. Add the entire can of pumpkin puree, ½ cup vegetable oil, 2 room-temperature eggs, and 1 teaspoon vanilla extract.
  5. Mix until just combined using a spatula. Start from the center and work outward, scraping the bottom. Stop mixing as soon as no streaks of flour remain. The batter will be thick and glossy.
  6. Pour half the batter into the prepared loaf pan and spread into an even layer.
  7. Add half the cream cheese mixture in dollops (about 6-8) evenly over the batter. Use a toothpick or skewer to gently swirl the cream cheese into the batter with figure-eight motions. Do not over-swirl.
  8. Pour the remaining batter on top and spread gently to cover the first layer of swirl.
  9. Add the remaining cream cheese mixture on top in dollops, then swirl again with the toothpick, reaching a little deeper to extend the swirl through both layers.
  10. Bake for 55-65 minutes. Start checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs (avoid visible cream cheese). The top should be golden brown and spring back when lightly pressed.
  11. Cool in the pan for 15 minutes. Then use the parchment paper to lift the bread out and transfer to a cooling rack.
  12. Cool completely before slicing, at least 1 hour. The cream cheese swirl needs time to firm up.

Notes

For best results, ensure cream cheese is truly softened (leave on counter for at least 30 minutes). Do not overmix the batter to avoid a tough loaf. The bread tastes even better on day two as flavors meld. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: pumpkin bread, maple cream cheese swirl, one-bowl recipe, fall baking, easy pumpkin bread

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