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Homemade Pumpkin Cream Cheese Swirl Bread: Easy Fall Recipe

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This pumpkin cream cheese swirl bread is tender, spiced, and features a tangy cream cheese ribbon running through every slice. It’s an easy, moist fall quick bread that’s perfect for breakfast, brunch, or a cozy treat.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly spray the exposed sides with non-stick spray.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each. Mix in the pumpkin puree and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. In a separate bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add the sugar, egg yolk, and vanilla, and beat until completely combined.
  6. Pour about half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture on top in dollops, then spread gently, leaving a ½-inch border around the edges. Pour the remaining pumpkin batter on top and spread carefully to cover the cream cheese layer.
  7. Take a butter knife and insert it straight down into the batter. Drag it through in a zigzag pattern from one end of the pan to the other, then do the same from side to side to create swirls. Do not over-swirl.
  8. Bake for 55 to 65 minutes. Start checking at 50 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too fast, tent loosely with aluminum foil at the 40-minute mark.
  9. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely before slicing.

Notes

Make sure cream cheese is fully softened to prevent sinking. Use a kitchen scale for flour for best results. For a dairy-free version, use vegan cream cheese. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum. Let bread cool completely before slicing to keep the swirl intact. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://noshbelle.com/homemade-pumpkin-cream-cheese-swirl-bread-easy-fall-recipe/