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Perfect Pumpkin Cream Cheese Swirl Bread Recipe

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This isn’t just any pumpkin bread recipe. It’s the one that brings back that specific, cozy feeling of biting into a slice while sitting on a worn leather couch surrounded by old lamps and oak tables. The cream cheese ribbon is tangy and soft, the pumpkin base is tender and perfectly spiced, and honestly, it tastes like autumn in loaf form.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil (such as avocado oil)
  • 2 large eggs, at room temperature
  • 1 cup (245g) pumpkin puree (100% pure, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) block cream cheese, softened (full-fat)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, letting it hang over the two long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with ¼ cup sugar until smooth. Add the egg yolk, ½ teaspoon vanilla, and 1 tablespoon flour. Mix until just combined. Set aside at room temperature.
  3. Mix the dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Combine the wet ingredients: In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well blended. Add the eggs one at a time, whisking after each. Then stir in the pumpkin puree and 1 teaspoon vanilla.
  5. Fold the batter together: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold gently until no streaks of flour remain. A few small lumps are okay.
  6. Layer the batter and swirl: Pour half of the pumpkin batter into the prepared loaf pan and spread it even. Spoon the cream cheese mixture on top in several dollops, then gently spread it into an even layer. Pour the remaining pumpkin batter over the cream cheese and spread carefully.
  7. Create the swirl: Take a butter knife or a skewer and gently drag it through the batter in a figure-eight pattern. Do about 5 to 6 passes.
  8. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent it loosely with foil.
  9. Cool completely: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to lift it out and transfer it to the rack to cool completely.

Notes

Blot the cream cheese with a paper towel to remove excess moisture to prevent sinking. Use room temperature ingredients for best results. Don’t overmix the batter. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For a dairy-free version, use dairy-free cream cheese and add an extra tablespoon of flour to the swirl.

Nutrition

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

Find it online: https://bitesienna.com/perfect-pumpkin-cream-cheese-swirl-bread-recipe/