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Perfect Pumpkin Bread with Cream Cheese Swirl

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This perfect pumpkin bread with cream cheese swirl is a happy accident turned signature fall bake. Moist, tender, and perfectly spiced with a tangy cream cheese swirl and buttery streusel topping, it’s the ultimate crowd-pleaser for autumn gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (canola or avocado oil work too)
  • 3 large eggs, room temperature
  • 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup milk (whole milk preferred)
  • 8 oz 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)
  • ½ cup all-purpose flour (for streusel)
  • ¼ cup packed light brown sugar (for streusel)
  • ¼ cup granulated sugar (for streusel)
  • ½ teaspoon ground cinnamon (for streusel)
  • ¼ cup cold unsalted butter, cut into small cubes
  • ¼ cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Spray lightly with non-stick spray.
  2. Make the streusel first: In a medium bowl, whisk together ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, and ½ teaspoon cinnamon. Add cold butter cubes and cut in with a pastry cutter or forks until coarse crumbs form. Stir in nuts if using. Refrigerate until needed.
  3. Mix dry ingredients: In a medium bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, ginger, and nutmeg. Set aside.
  4. Mix wet ingredients: In a large bowl, whisk together 1 ½ cups granulated sugar, ½ cup brown sugar, and oil until combined. Add eggs one at a time, whisking well. Add pumpkin puree and 1 teaspoon vanilla, whisk until smooth and glossy.
  5. Combine wet and dry: Add half the dry ingredients to the wet mixture and fold gently with a rubber spatula. Add milk, then remaining dry ingredients. Fold until just combined (a few streaks of flour are okay). Batter will be thick and slightly lumpy.
  6. Make cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar, egg yolk, and ½ teaspoon vanilla until smooth and lump-free. Use a hand mixer or whisk vigorously.
  7. Layer and swirl: Pour half the pumpkin batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over batter. Use a butter knife or skewer to gently swirl (5-6 figure-eight motions). Pour remaining pumpkin batter on top, then remaining cream cheese mixture. Swirl again.
  8. Add streusel: Sprinkle cold streusel evenly over the top. Do not press in.
  9. Bake on middle rack for 55-65 minutes, until a toothpick inserted in center comes out clean or with moist crumbs. If streusel browns too quickly, tent with foil after 40 minutes.
  10. Cool in pan on wire rack for 20 minutes. Use parchment to lift bread out and transfer to rack to cool completely (at least 2 hours) before slicing.

Notes

Room temperature ingredients are crucial for a smooth batter and swirl. Do not overmix the batter to avoid tough bread. Use a light hand when swirling the cream cheese to maintain distinct ribbons. Let the bread cool completely before slicing to allow the cream cheese swirl to set. The bread tastes even better on day two as flavors meld. For best results, use an oven thermometer to ensure accurate temperature.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall baking, pumpkin recipe, streusel topping, easy pumpkin bread, Thanksgiving bread

Find it online: https://recipebelle.com/perfect-pumpkin-bread-with-cream-cheese-swirl/