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Creamy Swirled Pumpkin Bread With Cream Cheese

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This creamy swirled pumpkin bread with cream cheese features a tender, spiced pumpkin loaf with a tangy cream cheese ribbon running through every slice. It’s a simple yet impressive fall treat that’s perfect for brunch, dessert, or snacking.

Ingredients

Scale
  • 1 ¾ cups (220g) 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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz (226g) cream cheese, room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk, room temperature
  • 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 a 2-inch overhang on the long sides. Lightly grease the parchment.
  2. Make the cream cheese filling: In a medium bowl, beat 8 oz room temperature cream cheese with a hand mixer until smooth. Add ¼ cup granulated sugar, 1 egg yolk, and ½ teaspoon vanilla extract. Beat until combined and creamy. Set aside.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Combine wet ingredients: In a separate medium bowl, whisk together 1 cup granulated sugar and ½ cup packed brown sugar. Add ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract. Whisk until smooth. Add 1 cup pumpkin puree and whisk until fully incorporated.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (15-20 strokes). Do not overmix.
  6. Layer batter and cream cheese: Pour half of the pumpkin batter into the prepared pan. Drop spoonfuls of cream cheese filling over the batter (6-8 dollops). Pour remaining pumpkin batter on top, then add remaining cream cheese filling in dollops.
  7. Create the swirl: Insert a thin skewer, chopstick, or butter knife to the bottom of the pan. Drag through the batter in a zigzag pattern from one long side to the other, repeating 6-8 times across the pan. Do not over-swirl.
  8. Bake at 350°F (175°C) for 50-60 minutes. Start checking at 50 minutes: insert a toothpick into the center; if it comes out clean or with a few moist crumbs, it’s done. The top should be golden and spring back when pressed.
  9. Cool in the pan on a wire rack for 15 minutes. Use the parchment sling to lift the bread out and transfer to the rack to cool completely before slicing.

Notes

Room temperature ingredients are key for the best texture. Don’t skip the egg yolk in the cream cheese filling—it prevents sinking. Use a light hand when swirling; 6-8 passes is enough. Let the bread cool completely before slicing to allow the cream cheese layer to set. The bread tastes even better on day two.

Nutrition

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

Find it online: https://prismtaste.com/creamy-swirled-pumpkin-bread-with-cream-cheese/