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Quick Cream Cheese Swirl Pumpkin Bread

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A super moist, one-bowl pumpkin bread with a ribbon of creamy, tangy cheesecake running through the middle. This easy recipe comes together in 15 minutes and is perfect for fall baking, potlucks, or late-night cravings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the sides.
  2. In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  3. Make a well in the center of the dry ingredients. Add pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract. Whisk until just combined (a few lumps are fine). Do not overmix.
  4. In a small bowl, beat softened cream cheese until smooth. Add ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Mix until well combined and silky.
  5. Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer.
  6. Spoon the cream cheese mixture over the pumpkin batter in dollops, spreading slightly.
  7. Spoon the remaining pumpkin batter over the cream cheese layer, dolloping and gently spreading.
  8. Using a butter knife or skewer, gently drag through the batter in a figure-eight motion 5-6 times to create swirls. Do not over-swirl.
  9. Bake for 50-60 minutes, until a toothpick inserted in the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. The top should be golden and spring back when touched.
  10. Cool in the pan on a wire rack for 15 minutes. Then lift out using parchment overhang and cool completely on the rack before slicing.

Notes

Room temperature ingredients are important for a smooth swirl. Don’t over-swirl or the cream cheese will disappear into the bread. Start checking for doneness at 50 minutes. Let the bread cool completely before slicing for cleaner swirls. For a gluten-free version, use a 1:1 gluten-free baking blend. Store in an airtight container at room temperature for up to 3 days, or refrigerate after day 2. Freezes well for up to 3 months.

Nutrition

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

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