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Cozy Cream Cheese Swirl Pumpkin Bread: Easy Fall Recipe

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This cozy cream cheese swirl pumpkin bread is the ultimate fall comfort food. A moist, spiced pumpkin batter is swirled with a tangy, velvety cream cheese filling for a beautiful and delicious loaf that tastes like autumn mornings.

Ingredients

Scale
  • 1¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (245g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil (or canola/melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease parchment and exposed pan sides with butter or non-stick spray.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth and creamy. Add egg yolk and ½ teaspoon vanilla, beat until fully combined. Set aside at room temperature.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until evenly distributed.
  4. Mix wet ingredients: In a large bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. Combine wet and dry: Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer batter and filling: Pour half of the pumpkin batter into the prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture over batter. Pour remaining pumpkin batter on top, spreading gently. Drop remaining cream cheese mixture in small dollops on top.
  7. Create the swirl: Insert a butter knife or skewer into the batter and drag through in a figure-eight pattern from one end to the other (6-8 passes). Do not over-swirl.
  8. Bake: Place pan in center of oven and bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly (around 40 minutes), tent loosely with foil.
  9. Cool: Let bread cool in pan on a wire rack for 15 minutes. Use parchment handles to lift out and transfer to rack to cool completely. Wait at least 1 hour before slicing.

Notes

For best results, ensure cream cheese is truly softened (leave out for 30 minutes). Do not overmix batter to avoid a dense loaf. Let bread cool completely before slicing to allow cream cheese swirl to set. Bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free baking blend. For vegan, use flax eggs and plant-based cream cheese.

Nutrition

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

Find it online: https://elaraeats.com/cozy-cream-cheese-swirl-pumpkin-bread-easy-fall-recipe/