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Creamy Swirled Pumpkin Bread: Easy Fall Recipe

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This Creamy Swirled Pumpkin Bread is tender, spiced, and features a tangy cream cheese ribbon woven through every slice. It’s an easy, crowd-pleasing fall recipe that’s perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract (for swirl)
  • 1 tablespoon all-purpose flour (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. In a large bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, and ½ teaspoon salt.
  3. In another large bowl, whisk together 1 cup granulated sugar, ½ cup packed brown sugar, and ½ cup vegetable oil until smooth. Add 2 eggs one at a time, whisking well after each. Mix in 1 cup pumpkin puree and 1 teaspoon vanilla until smooth and glossy.
  4. Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  5. In a medium bowl, beat 8 ounces softened cream cheese with a hand mixer until smooth. Add ¼ cup granulated sugar, 1 egg yolk, ½ teaspoon vanilla, and 1 tablespoon flour. Beat until completely smooth.
  6. Pour half of the pumpkin batter into the prepared pan and spread evenly. Dollop cream cheese mixture on top. Pour remaining pumpkin batter over the cream cheese, spreading gently.
  7. Using a butter knife or skewer, drag through the batter in a figure-eight pattern about 6 to 8 times to create swirls. Do not over-swirl.
  8. Bake at 350°F for 55 to 65 minutes. At 50 minutes, test with a toothpick inserted into a pumpkin bread section (not cream cheese). If it comes out clean or with a few moist crumbs, it’s done. Tent with foil if browning too quickly.
  9. Cool in pan on a wire rack for 15 minutes. Use parchment to lift bread out and transfer to rack to cool completely (at least 1 hour) before slicing.

Notes

Make sure cream cheese is truly softened (not cold or melted) for a smooth swirl. The 1 tablespoon of flour in the swirl prevents it from sinking. For best results, let bread cool completely before slicing to allow the swirl to set. This bread tastes even better on the second day.

Nutrition

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

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