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Perfect Cream Cheese Swirl Pumpkin Loaf

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A moist and tender pumpkin loaf with a tangy cream cheese swirl, perfect for fall gatherings. This easy recipe uses simple ingredients and comes together quickly for a delicious treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract (for cream cheese filling)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together 1 cup granulated sugar and brown sugar. Add vegetable oil, eggs, vanilla extract, and pumpkin puree. Whisk until smooth.
  5. Combine: Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (10-15 strokes). Do not overmix.
  6. Layer: Pour half of the pumpkin batter into the prepared pan. Drop spoonfuls of cream cheese mixture over the batter and spread gently, leaving a small border. Pour remaining pumpkin batter on top and spread carefully.
  7. Create swirl: Use a butter knife or skewer to gently drag through the batter in a figure-eight pattern, about 5-6 passes. Do not over-swirl.
  8. Bake: Place pan in center of oven and bake for 55-65 minutes. If top browns too quickly, tent with foil at 50 minutes. Loaf is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  9. Cool: Let loaf cool in pan on a wire rack for 15 minutes. Use parchment handles to lift out and transfer to rack to cool completely before slicing.

Notes

Use full-fat block cream cheese, not spreadable. Room temperature ingredients are key. Let cool completely before slicing for clean slices. Loaf tastes even better on day two.

Nutrition

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

Find it online: https://zorbmeal.com/perfect-cream-cheese-swirl-pumpkin-loaf-easy-fall-dessert/