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Pumpkin Bread with Cream Cheese Swirl

A slice of moist pumpkin bread with a cream cheese swirl on a white plate.
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A moist pumpkin loaf with a rich cream cheese swirl, perfect for fall baking and gifting.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F. Grease a 9×5-inch loaf pan.
  2. In a bowl, whisk flour, baking soda, salt, and pumpkin pie spice.
  3. In another bowl, mix pumpkin puree, oil, eggs, sugars, and water until smooth.
  4. Combine wet and dry ingredients, stirring until just blended.
  5. In a small bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Pour half the pumpkin batter into the pan. Spoon cream cheese mixture over it, then top with remaining batter.
  7. Use a knife to swirl the cream cheese into the batter.
  8. Bake for 50-60 minutes, or until a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

  • For a crack-free top, avoid overmixing the batter.
  • Store in an airtight container for up to 3 days or freeze for longer storage.
  • Use a serrated knife for clean slices.

Nutrition

Find it online: https://recipestokeep.com/pumpkin-bread-with-cream-cheese-swirl-recipe/