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Cozy Cream Cheese Swirled Pumpkin Bread

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This incredibly moist pumpkin bread features a tangy cream cheese swirl that keeps it tender and flavorful. It’s a simple, forgiving loaf that makes your whole house smell like a bakery, perfect for fall mornings or as a hostess gift.

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a medium bowl, whisk together granulated sugar, brown sugar, pumpkin purée, vegetable oil, eggs, and vanilla extract until smooth and glossy.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are okay). Do not overmix.
  5. In a separate bowl, beat softened cream cheese with an electric hand mixer until smooth and fluffy, about 1 minute. Add ¼ cup sugar, egg yolk, and ½ teaspoon vanilla extract; beat until fully combined and silky.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter (about 6 to 8 dollops). Pour the remaining pumpkin batter on top and spread gently to cover.
  7. Use a butter knife or skewer to create a swirl pattern by dragging it through the batter in a figure-eight motion, from one end of the pan to the other. Make only 5 to 6 passes to keep distinct ribbons of cream cheese.
  8. Bake on the middle rack for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 40 minutes.
  9. Cool in the pan on a wire rack for 15 minutes. Then lift the bread out using the parchment overhang and transfer to the wire rack to cool completely (at least 1 hour) before slicing.

Notes

For a cleaner swirl, chill the cream cheese mixture for 10 minutes before layering. Let the bread cool completely before slicing to avoid crumbling. The flavors deepen after a day or two.

Nutrition

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

Find it online: https://clunkcook.com/cozy-cream-cheese-swirled-pumpkin-bread/