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Best Cream Cheese Swirled Pumpkin Bread: Easy Homemade Recipe

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This cream cheese swirled pumpkin bread is incredibly moist and features a tangy cream cheese ribbon running through spiced pumpkin cake. It’s a showstopper that’s surprisingly simple to make, perfect for fall gatherings and all year round.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 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
  • 2 large eggs, at room temperature
  • 1 can (15 oz / 425g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese, ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract until completely smooth. Set aside.
  3. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  4. Mix the wet ingredients: In a larger bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking after each. Then stir in the pumpkin puree and 1 teaspoon of vanilla extract.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Use a spatula to fold together gently until just combined. Do not overmix.
  6. Layer the batter: Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer.
  7. Add the cream cheese layer: Drop spoonfuls of the cream cheese mixture over the batter and spread slightly.
  8. Top with remaining batter: Gently pour the rest of the pumpkin batter over the cream cheese layer and spread carefully.
  9. Create the swirl: Take a butter knife or skewer and drag it through the batter in a figure-eight or zigzag pattern. Do not over-swirl.
  10. Bake: Place the pan in the preheated oven and bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  11. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment paper to lift it out and cool completely on the rack.

Notes

Don’t overmix the batter to avoid a dense loaf. Soften cream cheese for at least 30 minutes for a smooth swirl. Use parchment paper sling for easy removal. Check for doneness at 50 minutes. The bread stays fresh at room temperature for up to 3 days and freezes well for up to 3 months.

Nutrition

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

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