Description
This swirled pumpkin cream cheese bread is moist, spiced, and layered with a rich cheesecake-like swirl. Perfect for breakfast, dessert, or a fall gathering, it looks impressive but is simple to make.
Ingredients
For the Pumpkin Bread:
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
2 large eggs
1 ½ cups granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup neutral oil (vegetable or canola)
⅓ cup water
For the Cream Cheese Swirl:
8 oz cream cheese, softened
1 large egg yolk
⅓ cup granulated sugar
½ tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
3. In a large bowl, beat eggs and sugar. Add pumpkin puree, oil, and water. Mix until smooth.
4. Gradually add dry ingredients to wet, stirring until just combined.
5. In a separate bowl, beat cream cheese until smooth. Add egg yolk, sugar, and vanilla. Beat until creamy.
6. Pour half the pumpkin batter into loaf pan. Dollop half cream cheese mixture on top. Repeat with remaining batter and cream cheese.
7. Swirl lightly with a knife for a marbled effect.
8. Bake 60–70 minutes, until a toothpick in the pumpkin part comes out clean.
9. Cool 20 minutes in pan, then transfer to a wire rack to cool completely.
Notes
Store in the refrigerator up to 5 days in an airtight container.
Can be frozen for up to 3 months if wrapped tightly in plastic wrap and foil.
Best texture if brought to room temperature before serving.
Optional: add chocolate chips, pecans, or walnuts to the pumpkin batter.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg