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Best Easy Pumpkin Bread with Cream Cheese Swirl

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This moist and tender pumpkin bread features a tangy cream cheese swirl and a crunchy cinnamon sugar crust. It’s the perfect fall treat that tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (120ml) vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 oz (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)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)
  • ¼ cup (50g) granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

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.
  2. Make the cream cheese swirl: In a medium bowl, beat softened cream cheese with a hand mixer until smooth and fluffy, about 2 minutes. Add ¼ cup granulated sugar and beat for 1 minute. Mix in egg yolk and ½ teaspoon vanilla extract. Sprinkle in 1 tablespoon flour and mix until just combined. Set aside at room temperature.
  3. Combine dry ingredients: In a large bowl, whisk together 1¾ cups flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a separate medium bowl, whisk together 1 cup granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth and glossy.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer and swirl: Pour half the batter into the prepared pan. Spoon cream cheese mixture on top in dollops. Gently spread with the back of a spoon. Pour remaining batter over cream cheese layer. Use a butter knife or skewer to make a figure-eight pattern through the batter (3-4 passes, keeping swirls shallow).
  7. Add topping: In a small bowl, mix ¼ cup granulated sugar with 1 teaspoon cinnamon. Sprinkle evenly over the batter.
  8. Bake for 55-65 minutes. At 50 minutes, insert a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done. If top browns too quickly, tent with foil for the last 15 minutes.
  9. Cool in pan on a wire rack for 20 minutes. Lift bread out using parchment overhang and transfer to rack to cool completely (about 1-1.5 hours) before slicing.

Notes

Room temperature ingredients are crucial for a smooth swirl. Do not overmix the batter. Cool completely before slicing to prevent crumbling. The bread tastes even better the next day. For dairy-free, use vegan cream cheese and a flax egg in the swirl. For gluten-free, use a 1:1 gluten-free baking blend.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar, fall baking, easy pumpkin bread, moist pumpkin bread

Find it online: https://cravemila.com/best-easy-pumpkin-bread-with-cream-cheese-swirl-recipe/