Description
This Swirled Pumpkin Cream Cheese Bread is a moist and flavorful loaf that combines the rich taste of pumpkin with a creamy, tangy swirl. It’s perfect for fall gatherings or as a delightful breakfast treat.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ tsp pumpkin pie spice
2 large eggs, room temperature
1 ½ cups granulated sugar
1 cup canned pumpkin puree (not pie filling)
½ cup neutral oil (e.g., vegetable or canola)
⅓ cup water
8 oz cream cheese, softened
1 large egg yolk, room temperature
½ cup granulated sugar
1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Grease and line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. Set this aside.
3. In a large bowl, whisk the eggs and sugar until combined and slightly pale. Add the pumpkin puree, oil, and water. Whisk until the mixture is smooth and homogenous.
4. Gently fold the dry ingredients into the wet ingredients using a spatula. Mix until just combined. Do not overmix.
5. In a separate bowl, beat the softened cream cheese until smooth. Add the egg yolk, sugar, and vanilla extract. Beat again until the mixture is completely smooth and creamy.
6. Pour two-thirds of the pumpkin batter into your prepared loaf pan. Spoon all of the cream cheese mixture over the top. Dollop the remaining pumpkin batter over the cream cheese layer.
7. Take a knife or a skewer and swirl it through the layers to create a marbled effect. Don’t over-swirl.
8. Place the pan in the preheated oven and bake for 60-70 minutes. The bread is done when a toothpick inserted into the pumpkin bread part comes out clean or with a few moist crumbs.
9. Let the bread cool in the pan for at least 20 minutes. Then, use the parchment paper to lift it out and transfer it to a wire rack to cool completely.
Notes
Store this bread in the refrigerator due to the cream cheese. Once completely cool, wrap it tightly in plastic wrap or place it in an airtight container. It will keep beautifully for up to 5 days. The cold also makes it much easier to slice into clean pieces.
You can also freeze it for up to 3 months. Thaw it overnight in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal per slice
- Sugar: 22 g per slice
- Sodium: 180 mg per slice
- Fat: 18 g per slice
- Saturated Fat: 8 g per slice
- Unsaturated Fat: 8 g per slice
- Trans Fat: 0 g per slice
- Carbohydrates: 35 g per slice
- Fiber: 1 g per slice
- Protein: 4 g per slice
- Cholesterol: 60 mg per slice