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Moist Pumpkin Bread with Cream Cheese Swirl

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A simple, 5-ingredient style moist pumpkin bread featuring a tangy cream cheese swirl. This easy recipe yields a tender, spiced loaf that stays fresh for days and is perfect for breakfast or dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • ½ cup vegetable oil
  • 1 large egg
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 4 oz cream cheese (full-fat block, softened)
  • 2 tablespoons granulated sugar (for swirl)
  • 1 teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper if desired.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil until smooth. Add the egg and 1 teaspoon vanilla extract, whisking until combined. Mix in the pumpkin puree until fully incorporated.
  4. Pour the dry ingredients into the wet ingredients. Gently fold together with a spatula until just combined. Do not overmix.
  5. In a small bowl, mix the softened cream cheese, 2 tablespoons sugar, and 1 teaspoon vanilla until smooth.
  6. Spoon half of the pumpkin batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter. Use a knife or skewer to gently swirl the cream cheese into the batter. Top with the remaining pumpkin batter.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely before slicing.

Notes

Ensure cream cheese and egg are at room temperature for best results. Do not overmix the batter to avoid a dense texture. The bread tastes even better on day 2. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, moist pumpkin bread, easy baking, fall recipes, breakfast bread, gluten-free option

Find it online: https://lindabake.com/moist-pumpkin-bread-with-cream-cheese-swirl-5-ingredient-easy-recipe/