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Pumpkin Bread with Cream Cheese Swirl

This warm, spiced pumpkin bread with a creamy swirl of cheese offers a delightful contrast in texture and flavor, perfect for breakfast, dessert, or a cozy snack.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Bread Base Ingredients
  • 2 cups all-purpose flour Can substitute with gluten-free blend if needed.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 cup granulated sugar Can substitute half with a natural sweetener like honey.
  • 1 cup pumpkin puree Choose 100% pumpkin with no additives for the best flavor.
  • 1/2 cup vegetable oil Can substitute with applesauce for a healthier option.
  • 4 large eggs eggs For a vegan version, use flax eggs.
  • 1 teaspoon vanilla extract
Cream Cheese Swirl Ingredients
  • 8 ounces cream cheese, softened Ensure at room temperature for best mixing.
  • 1/2 cup powdered sugar
  • 1 egg yolk egg yolk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another large bowl, mix the granulated sugar, pumpkin puree, vegetable oil, eggs, and first teaspoon of vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. In a separate bowl, beat the softened cream cheese, powdered sugar, egg yolk, and remaining teaspoon of vanilla extract until smooth.
Assembly and Baking
  1. Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture evenly over this layer, then top with the remaining pumpkin batter.
  2. Use a knife to swirl the cream cheese mixture through the pumpkin batter, being careful not to over-swirl.
  3. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cover with foil if browning too quickly.
  4. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Serve warm with butter or whipped cream. Add nuts for crunch. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.