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Perfect Pumpkin Cream Cheese Swirl Bread: Easy Fall Recipe

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This moist, spiced pumpkin bread features a perfect, tangy cream cheese swirl that stays right in the middle of every slice. It’s a bakery-worthy fall treat made with simple pantry ingredients.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the two long sides.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each. Then whisk in the pumpkin puree, vanilla extract, and milk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). The batter will be thick and slightly fluffy.
  5. In a small bowl, beat the softened cream cheese with the granulated sugar, egg yolk, and vanilla extract until completely smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop the cream cheese mixture on top and gently spread into an even layer. Pour the remaining pumpkin batter on top and spread gently to cover the filling.
  7. Insert a butter knife or skewer into the batter and drag it through in a figure-eight or S-curve pattern from one end of the pan to the other. Do not over-swirl; 2-3 passes is enough.
  8. Bake for 55 to 65 minutes, until a wooden skewer 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 foil.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper and transfer to the rack to cool completely before slicing.

Notes

Make sure cream cheese is truly softened (30-45 minutes at room temperature) for a smooth swirl. Do not over-swirl or the ribbon will disappear. Let the bread cool completely before slicing to avoid a gummy texture. For a gluten-free version, use a 1:1 gluten-free baking flour blend with xanthan gum.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall recipe, pumpkin spice, easy bread, moist pumpkin bread

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