Print

Pumpkin Bread with Cream Cheese Swirl

Pumpkin Bread with Cream Cheese Swirl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Bread with Cream Cheese Swirl is a delightful treat that brings warmth and flavor to any gathering. This moist pumpkin loaf features a luscious cream cheese swirl, elevating the traditional recipe to something extraordinary. Whether you enjoy it for breakfast, dessert, or as a snack, every slice promises to impress with its beautiful presentation and irresistible taste. The combination of warm spices like cinnamon and nutmeg complements the creamy filling perfectly, making each bite a comforting experience. Perfect for fall festivities or everyday enjoyment, this easy-to-make bread caters to all tastes and occasions.

Ingredients

Scale
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for the cream cheese mixture)
  • 1 large egg (for the cream cheese mixture)
  • 1 teaspoon vanilla extract (for the cream cheese mixture)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a medium bowl, beat together softened cream cheese, 1/4 cup sugar, 1 egg, and vanilla until smooth.
  3. In another bowl, mix pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla until well combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, spices, and salt. Gradually add dry ingredients to the wet mixture until just combined.
  5. Pour half of the batter into the prepared pan; spoon half of the cream cheese mixture over it and create swirls with a knife. Repeat layers.
  6. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 10 minutes before transferring to a wire rack.

Nutrition

save me