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Easy Pumpkin Bread with Cream Cheese Swirl

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This moist and perfectly spiced pumpkin bread features a tangy-sweet cream cheese swirl that makes it a crowd-pleaser. It’s quick to prepare with simple ingredients, perfect for fall mornings or any time you need a comforting treat.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened (full-fat, block-style)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line with a strip of parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.
  3. In a separate medium bowl, whisk together granulated sugar and brown sugar. Add vegetable oil, eggs, pumpkin puree, and vanilla extract. Whisk 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 fine). Do not overmix.
  5. In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until completely smooth (use a hand mixer or sturdy whisk).
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture on top in small spoonfuls. Pour remaining pumpkin batter over, then dollop remaining cream cheese on top.
  7. Use a toothpick or thin skewer to swirl the cream cheese into the batter in a figure-eight pattern (5-6 gentle passes). Do not over-swirl.
  8. Bake in the center of the oven for 55-65 minutes, until a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. The top should be golden and spring back when lightly touched.
  9. Cool in the pan on a wire rack for 15 minutes, then lift out using the parchment sling and transfer to the rack to cool completely (at least 1 hour) before slicing.

Notes

For best results, use room temperature cream cheese to avoid lumps. Do not overmix the batter. Let the bread cool completely before slicing for clean cuts. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.

Nutrition

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

Find it online: https://fizzlefork.com/easy-pumpkin-bread-with-cream-cheese-swirl/