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Perfect Cream Cheese Swirl Pumpkin Bread: Easy Homemade Recipe

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This cream cheese swirl pumpkin bread is tender, moist, and perfectly spiced, with a tangy cream cheese ribbon running through every slice. It’s simple enough for a weekday bake but impressive enough for holiday gatherings.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on two sides.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with ¼ cup sugar until smooth, about 2 minutes. Add egg yolk, ½ teaspoon vanilla, and 1 tablespoon flour. Beat until fully combined and silky. Set aside at room temperature.
  3. Mix dry ingredients: In a large bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix wet ingredients: In a separate bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Gently fold with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Layer and swirl: Pour half the pumpkin batter into the prepared pan and spread evenly. Spoon cream cheese mixture over batter in dollops, keeping away from edges. Pour remaining batter on top and spread gently. Insert a butter knife or offset spatula into the batter and draw figure-eight patterns through the batter (5-6 passes). Do not over-swirl.
  7. Bake at 350°F (175°C) for 55-65 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  8. Cool in pan for 15 minutes, then lift out using parchment sling onto a wire rack. Cool completely (at least 1 hour) before slicing.

Notes

Room temperature ingredients are essential for the best texture and swirl. Do not overmix the batter. For the swirl, keep cream cheese dollops away from the edges of the pan. Cool completely before slicing to allow the cream cheese to set.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall baking, quick bread, pumpkin recipe

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