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Cozy Pumpkin Cream Cheese Swirl Bread: Easy Fall Recipe

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A moist and tender pumpkin bread with a tangy cream cheese swirl, perfect for fall gatherings. This easy recipe comes together in 15 minutes and is a crowd-pleaser every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 8 ounces (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 oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease exposed ends.
  2. In a small bowl, beat softened cream cheese with ¼ cup (50g) granulated sugar until smooth. Add egg yolk and ½ teaspoon vanilla extract; mix until combined and silky. Set aside at room temperature.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. In a large bowl, whisk together 1 cup (200g) granulated sugar and ½ cup (100g) packed brown sugar until no lumps remain. Add vegetable oil, eggs, pumpkin puree, and 1 teaspoon vanilla extract; whisk until smooth and glossy (about 30 seconds).
  5. Add flour mixture to wet ingredients in two additions, folding gently with a rubber spatula after each addition. Mix just until no streaks of flour remain. Batter will be thick and slightly fluffy.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cream cheese mixture over the batter (6-8 dollops). Gently spread with the back of a spoon. Pour remaining pumpkin batter on top and spread carefully. Add remaining cream cheese mixture in dollops on top.
  7. Using a butter knife or skewer, gently drag through the batter in a figure-eight pattern, starting at one end and working to the other. Do this 5-6 times to create distinct ribbons of cream cheese.
  8. Bake on the middle rack for 55-65 minutes. At 45 minutes, check top; if browning too quickly, tent loosely with aluminum foil. Bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly pressed.
  9. Let bread cool in the pan on a wire rack for 15 minutes. Then, using parchment overhang, lift bread out and transfer to rack to cool completely—at least 1 hour (preferably 2 hours or overnight).

Notes

Room temperature ingredients are key for best texture. Do not overmix the batter. For clean slices, let bread cool completely before cutting. Bread tastes even better the next day. Store in an airtight container 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, cream cheese, easy, moist

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