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Best One-Bowl Pumpkin Bread with Cream Cheese Swirl

one-bowl pumpkin bread with cream cheese swirl - featured image
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This one-bowl pumpkin bread with cream cheese swirl is a quick and easy weeknight baking project that comes together in about 10 minutes of active prep. It’s moist, tender, and features beautiful ribbons of tangy cream cheese throughout.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • 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 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 extract until smooth. Set aside at room temperature.
  3. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Make a well in the center and add pumpkin purée, vegetable oil, eggs, and vanilla extract. Stir until just combined (a few lumps are fine).
  5. Pour about two-thirds of the batter into the prepared pan and spread evenly.
  6. Dollop the cream cheese mixture over the batter in spoonfuls, then pour remaining batter on top and spread gently.
  7. Use a butter knife or skewer to swirl the cream cheese into the batter with a figure-eight pattern (3-4 passes).
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in the pan on a wire rack for 15 minutes, then lift out using parchment sling and cool completely on the rack (at least 1 hour before slicing).

Notes

Room temperature ingredients are key for a smooth swirl. Don’t overmix the batter or over-swirl the cream cheese. For best results, let the bread cool completely before slicing. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://noshbelle.com/best-one-bowl-pumpkin-bread-with-cream-cheese-swirl/