This Pumpkin Bread with Cream Cheese Swirl is moist, flavorful, and easy to make. Enjoy a sweet fall treat perfect for breakfast or dessert. Try it today!
Why You’ll Love It
Pumpkin Bread with Cream Cheese Swirl delivers the perfect balance of moist, spiced pumpkin flavor with a luscious, creamy swirl. It’s simple to bake and makes an irresistible snack or breakfast treat during the fall season. Plus, the cream cheese adds an indulgent touch without overpowering the bread’s warm spices.
Ingredients
- 1 3/4 cups all-purpose flour (can substitute with gluten-free blend)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 cup unsalted butter, softened (swap with coconut oil for dairy-free)
- 1 cup granulated sugar (or brown sugar for deeper flavor)
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese mixture)
- 1 large egg yolk (for cream cheese mixture)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Whisk together flour, baking soda, salt, and spices in a bowl.
- Cream butter and sugar until fluffy; add eggs one at a time.
- Mix in pumpkin puree and vanilla extract until combined.
- Gradually fold in dry ingredients; do not overmix.
- Beat cream cheese with sugar and egg yolk until smooth.
- Layer half the batter in pan, add cream cheese mixture, swirl with knife; repeat.
- Bake 55-65 minutes until toothpick comes out clean.
- Cool 15 minutes in pan then transfer to wire rack.
For more cozy baked goods, check out our Easy Weeknight Dinners or warm up with comforting Classic Chicken Noodle Soup. Looking for baking inspiration, visit Food Network for more expert recipes.
Expert Tips
Make sure all ingredients are at room temperature for easier mixing. When swirling the cream cheese, avoid overmixing to keep distinct layers. Test doneness with a toothpick to prevent a soggy center.
Storage
Wrap the pumpkin bread tightly and store it at room temperature for up to 3 days. Refrigerate for up to a week. For longer storage, freeze the bread wrapped in foil for up to 3 months; thaw overnight in the fridge before serving.
Variations
- Vegan: Use dairy-free cream cheese and replace eggs with flax eggs.
- Gluten-Free: Substitute all-purpose flour with a gluten-free blend.
- Dairy-Free: Use coconut oil or a plant-based butter substitute and lactose-free cream cheese.
- Refined Sugar-Free: Swap granulated sugar with coconut sugar or maple syrup, adjusting wet ingredients if needed.
FAQ
- Can I make Pumpkin Bread with Cream Cheese Swirl ahead of time?
- Yes, you can bake it a day ahead. Store tightly wrapped at room temperature and it will stay moist and flavorful.
- Can I freeze the pumpkin bread?
- Absolutely! Freeze tightly wrapped for up to 3 months and thaw in the refrigerator before serving.
- What’s the best way to get a perfect cream cheese swirl?
- Layer the cream cheese dollops between the batter in the pan, then gently swirl with a knife to create beautiful patterns without fully mixing.
- Is this recipe suitable for kids?
- Yes, this moist pumpkin bread with cream cheese swirl is kid-friendly and great for lunchboxes or snacks.
- What makes this Pumpkin Bread with Cream Cheese Swirl so moist?
- The pumpkin puree adds moisture and the cream cheese swirl contributes additional creaminess, creating a soft, tender crumb.
Call to Action
If you loved this Pumpkin Bread with Cream Cheese Swirl recipe, please leave a comment below! Rate it, save it for your fall baking, and share it with friends who crave delicious baked goods. Don’t forget to explore more recipes on our site!
