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Easy Pumpkin Cream Cheese Swirl Bread Recipe

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This pumpkin cream cheese swirl bread is moist, tender, and swirled with a tangy cream cheese filling. It’s quick and easy to make, perfect for fall mornings or any time you crave a comforting, bakery-style treat.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 oz (226g) cream cheese, softened (full-fat block, not spreadable)
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese filling)

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 the parchment.
  2. Make the cream cheese filling: In a medium bowl, beat softened cream cheese with ¼ cup granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla extract; beat until well combined. Set aside at room temperature.
  3. Whisk dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, 1 cup granulated sugar, brown sugar, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer and swirl: Pour half the batter into the prepared pan. Drop half the cream cheese filling in spoonfuls over the batter. Gently swirl with a knife or skewer (3-4 figure-eight motions). Repeat with remaining batter and filling.
  7. Bake: Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil after 40 minutes.
  8. Cool: Let bread cool in the pan on a wire rack for 15 minutes. Use parchment to lift bread out; transfer to rack to cool completely (about 2 hours) before slicing.

Notes

Room temperature ingredients are crucial for best results. Do not over-swirl; 3-4 gentle figure-eight motions are enough. Let bread cool completely before slicing to keep the cream cheese swirl intact. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese alternative.

Nutrition

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

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