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Best Easy Creamy Pumpkin Cream Cheese Swirl Bread

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This moist pumpkin bread features a tangy cream cheese swirl that creates beautiful ribbons throughout the loaf. It’s simple enough for a weekday baking project yet impressive enough for holiday gatherings.

Ingredients

  • All-purpose flour, 1 ½ cups (180g)
  • Granulated sugar, 1 cup (200g)
  • Brown sugar, ½ cup (100g), packed
  • Pumpkin puree, 1 cup (240g)
  • Vegetable oil, ½ cup (120ml)
  • Eggs, 2 large
  • Vanilla extract, 1 teaspoon
  • Baking soda, 1 teaspoon
  • Baking powder, ½ teaspoon
  • Salt, ½ teaspoon
  • Ground cinnamon, 1 ½ teaspoons
  • Ground nutmeg, ½ teaspoon
  • Ground ginger, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Cream cheese, 8 ounces (226g), softened
  • Granulated sugar, ¼ cup (50g) (for cream cheese swirl)
  • Egg yolk, 1 large
  • Vanilla extract, ½ teaspoon (for cream cheese swirl)
  • Ground cinnamon, ¼ teaspoon (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 the paper and any exposed pan edges.
  2. Make the cream cheese swirl: In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Add the egg yolk, ½ teaspoon vanilla extract, and ¼ teaspoon cinnamon. Mix until fully combined. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ⅛ teaspoon cloves.
  4. Combine the wet ingredients: In a separate bowl, whisk together 1 cup pumpkin puree, ½ cup vegetable oil, 1 cup granulated sugar, ½ cup packed brown sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined. A few streaks of flour are okay.
  6. Layer the batter and swirl: Pour half the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture over the batter in dollops, then spread gently. Pour the remaining pumpkin batter on top and spread carefully. Drag a butter knife or skewer through the batter in a figure-eight pattern, five to six times.
  7. Bake for 55-65 minutes. At the 30-minute mark, tent loosely with aluminum foil if browning too quickly. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 15 minutes, then lift out using the parchment overhang and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

For the cleanest slices, chill the completely cooled bread in the refrigerator for 30 minutes before cutting. Use a serrated knife and gentle sawing motion. Room temperature ingredients matter—set everything out 30 minutes before starting. Don’t overmix the batter. The bread tastes even better on day two.

Nutrition

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

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