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Cozy Pumpkin Cream Cheese Swirl Bread: Easy Fall Recipe

pumpkin cream cheese swirl bread - featured image
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This isn’t just another pumpkin bread recipe. The tangy cream cheese ribbon running through the middle cuts through the sweetness in a way that makes each bite feel a little more interesting than the last. Quick, easy, and made with simple ingredients, this bread is perfect for cozy mornings and crowd-pleasing potlucks.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened (full-fat recommended)
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. Make the cream cheese swirl first: In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla until smooth and lump-free. Set aside at room temperature.
  3. Whisk the dry ingredients together: In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a large bowl, whisk together the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, whisking after each. Then add the pumpkin puree and vanilla, whisking until smooth and glossy.
  5. Combine wet and dry: Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold them together gently until just combined. Do not overmix; a few lumps are fine.
  6. Layer the batter and swirl: Pour half the pumpkin batter into the prepared loaf pan and spread it even. Spoon the cream cheese mixture over the top in dollops, then spread gently. Pour the remaining pumpkin batter on top and spread carefully to cover the cream cheese layer.
  7. Create the swirl: Take a butter knife or skewer and drag it through the batter in a figure-eight pattern. Make 5-6 passes to create distinct ribbons of cream cheese.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool completely: Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out onto a cooling rack. Cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to avoid a dense texture. Room temperature ingredients incorporate better. Use parchment paper for easy removal. Let the bread cool completely before slicing to prevent crumbling. The bread tastes even better on day two as flavors meld. For a flat top, press down gently with a spatula right after baking. If cream cheese sinks, ensure the mixture is thick enough and layer batter properly.

Nutrition

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

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