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Pumpkin Cream Cheese Swirl Bread

A close-up of a slice of moist pumpkin cream cheese bread, showing the creamy white filling.
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A moist, bakery-style pumpkin loaf with a creamy cream cheese swirl, perfect for fall.

Ingredients

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  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup buttermilk
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In a separate bowl, whisk together the granulated sugar, eggs, pumpkin puree, vegetable oil, buttermilk, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar, 1 egg, and 1 teaspoon vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Dollop half of the cream cheese mixture over the pumpkin batter.
  8. Gently swirl the cream cheese into the pumpkin batter using a knife or skewer.
  9. Pour the remaining pumpkin batter over the cream cheese layer.
  10. Dollop the remaining cream cheese mixture on top and swirl again.
  11. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The internal temperature should reach 200°F (93°C).
  12. Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a beautiful swirl, ensure your cream cheese mixture is thick enough not to sink completely.
  • Cooling completely before slicing is key to preventing a gummy texture.
  • This bread freezes well. Wrap tightly in plastic wrap and then foil for up to 3 months.

Nutrition

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