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Easy Cream Cheese Swirled Pumpkin Bread Recipe

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A moist and tender pumpkin bread with a tangy cream cheese swirl that cuts through the sweet, spiced base. This quick and easy recipe is perfect for fall baking and converts even pumpkin skeptics.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ¼ cup (60ml) milk (any kind)
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray a 9×5-inch loaf pan with non-stick spray and line with parchment paper, leaving an overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar, 1 egg yolk, and ½ teaspoon vanilla until smooth. Set aside.
  3. Whisk dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar, brown sugar, and oil. Add eggs one at a time, whisking well. Whisk in pumpkin puree, vanilla, and milk until smooth.
  5. Combine wet and dry: Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  6. Layer batter and cream cheese: Pour half the pumpkin batter into the prepared pan. Drop half the cream cheese mixture by spoonfuls over the batter. Add remaining pumpkin batter, then drop remaining cream cheese mixture on top.
  7. Create the swirl: Use a toothpick or skewer to drag through the batter in a figure-eight pattern, about 6 to 8 passes.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then lift onto a wire rack to cool completely (at least 1 hour) before slicing.

Notes

Make sure cream cheese is really softened to avoid lumps. Do not overmix the batter. Let the bread cool completely before slicing to prevent the cream cheese swirl from smearing. For a gluten-free version, use a 1:1 gluten-free flour blend and add an extra tablespoon of milk. For dairy-free, use dairy-free cream cheese and oat or almond milk.

Nutrition

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

Find it online: https://juliamadeit.com/easy-cream-cheese-swirled-pumpkin-bread-recipe/