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Moist Pumpkin Bread Recipe with Creamy Cream Cheese Swirl

moist pumpkin bread with cream cheese swirl - featured image
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A soft and tender pumpkin bread with a creamy, tangy cream cheese swirl that adds a luscious twist, perfect for fall baking and gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan thoroughly with butter or non-stick spray and line with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, beat granulated sugar and brown sugar with eggs until pale and fluffy, about 2-3 minutes using an electric mixer.
  4. Add pumpkin puree, vegetable oil, and vanilla extract to the sugar and egg mixture; mix until smooth.
  5. Gradually fold the dry ingredients into the wet ingredients with a spatula just until combined; avoid overmixing.
  6. In a separate bowl, beat the softened cream cheese with granulated sugar, egg yolk, and vanilla extract until creamy and smooth.
  7. Pour half the pumpkin batter into the prepared pan, then dollop half the cream cheese mixture on top. Use a butter knife or skewer to gently swirl the cream cheese into the batter.
  8. Repeat with the remaining pumpkin batter and cream cheese mixture, swirling again.
  9. Bake for 55-65 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Tent with foil after 40 minutes if the top browns too quickly.
  10. Let the bread cool in the pan for 20 minutes, then transfer to a cooling rack. Slice once fully cooled.

Notes

Use room temperature eggs and cream cheese for smooth blending. Do not overmix the batter to keep the bread tender. Tent with foil if the top browns too quickly. Cool completely before slicing to prevent crumbling and to let the cream cheese swirl set.

Nutrition

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

Find it online: https://yumyep.com/moist-pumpkin-bread-recipe-with-creamy-cream-cheese-swirl-easy-and-perfect-for-fall/