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Cozy Pumpkin Bread with Cream Cheese Swirl

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A moist, spiced pumpkin bread with a tangy cream cheese swirl that ribbons through every slice. This happy accident turned cozy classic is perfect for fall gatherings, easy to make, and absolutely delicious.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 ½ cups canned pumpkin puree (100% pure pumpkin)
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened to room temperature
  • ¼ cup granulated sugar (for cream cheese swirl)
  • 1 large egg yolk (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each. Stir in the pumpkin puree and vanilla extract until smooth.
  4. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. Do not overmix.
  5. In a small bowl, beat the softened cream cheese with an electric hand mixer (or a sturdy fork) until smooth. Add the ¼ cup sugar, egg yolk, and ½ teaspoon vanilla, and beat until creamy and lump-free.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread it even. Dollop half of the cream cheese mixture on top in small spoonfuls. Pour the remaining pumpkin batter over that, then dollop the rest of the cream cheese on top. Use a butter knife or skewer to gently swirl in a figure-eight motion.
  7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment paper overhang to lift it out and transfer to the rack to cool completely (about 2 hours) before slicing.

Notes

Make sure cream cheese is at room temperature to avoid lumps. Do not overmix the batter. Cool completely before slicing for clean pieces. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese. Can be made into muffins (bake 18-22 minutes) or mini loaves (bake 30-35 minutes).

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall baking, pumpkin recipe, easy pumpkin bread, autumn dessert, quick bread

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