Print

Creamy Swirled Pumpkin Bread: Easy Fall Recipe

creamy swirled pumpkin bread - featured image
Print Recipe

This creamy swirled pumpkin bread is the fall recipe you didn’t know you were waiting for. It takes the classic, comforting loaf you love and gives it a beautiful, tangy upgrade that makes every slice a little different.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • ½ cup (120ml) vegetable oil
  • 1 cup (245g) pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (226g) block cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk, room temperature
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides. Lightly grease the parchment with non-stick spray.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar and brown sugar. Add the room-temperature eggs and whisk until smooth and slightly lighter in color, about 30 seconds. Then, stream in the vegetable oil, pumpkin puree, and vanilla extract. Whisk until completely combined and glossy.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined. A few small lumps are fine; do not over-mix.
  5. In a small bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy. Add the ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract. Beat again until completely smooth and creamy.
  6. Pour about two-thirds of the pumpkin batter into the prepared loaf pan and spread into an even layer. Dollop the entire cream cheese mixture on top of the batter. Pour the remaining pumpkin batter over the cream cheese layer, spreading gently to cover.
  7. Take a butter knife and insert it all the way to the bottom of the pan. Drag it through the batter in a long, lazy ‘S’ shape from one end of the pan to the other. Repeat in the opposite direction. Do not over-swirl; two or three passes are plenty.
  8. Bake for 55-65 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly at the 40-minute mark, tent loosely with aluminum foil.
  9. Let the bread cool in the pan on a wire rack for about 15 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and transfer to the wire rack to cool completely before slicing.

Notes

Use full-fat block cream cheese, not spreadable tub. Ensure cream cheese and eggs are at room temperature for best results. Do not over-swirl to avoid muddy appearance. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

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

Find it online: https://juliamadeit.com/creamy-swirled-pumpkin-bread-easy-fall-recipe/