Super Moist Cream Cheese Swirl Pumpkin Bread
Looking for an easy and delicious cream cheese pumpkin bread recipe? This super moist pumpkin bread with cream cheese swirl is simple to make and perfect for fall!
Equipment
- Loaf Pan This 9" non-stick loaf pan by Wilton is the perfect size for any banana bread recipe!
- Parchment Paper Sheets These pre-cut parchment paper sheets are super convenient and the perfect size for lining a loaf pan.
- Mixing Bowls These stainless steel mixing bowls are an essential cooking tool for every kitchen.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
- 1 3/4 cups all-purpose flour
- 2 tsp. cinnamon
- 1/2 tsp. cloves
- 1/2 tsp. nutmeg
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup vegetable oil you can also use unflavored coconut oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp. vanilla extract
Cream Cheese Filling:
- 4 oz. cream cheese room temperature
- 1/4 cup granulated sugar
- 1 egg yolk
- 1 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees. Line a 9x5" loaf pan with parchment paper. Set prepared pan aside.
- In a mixing bowl, combine the dry ingredients; flour, cinnamon, cloves, nutmeg, baking soda and salt. Whisk together to combine.
- To a large mixing bowl combine the wet ingredients; pumpkin, eggs, oil, granulated sugar, brown sugar and vanilla. Whisk together until smooth. Gradually add the dry ingredients to the wet ingredients. You can use a hand mixer, a stand mixer or a large whisk. Once all ingredients are incorporated, you'll achieve a batter that is thick and smooth.
- Mix the cream cheese filling: to a mixing bowl, add the room temperature cream cheese, sugar, egg yolk and vanilla. Using a hand or stand mixer, beat together until completely smooth. There should be no lumps.
- To the prepared loaf pan, add half of the pumpkin batter, and spread evenly to the bottom of the lined pan. Next, add all the cream cheese filling over the top of the bottom pumpkin batter, spread evenly. Lastly, add the remaining pumpkin batter over the top of the cream cheese layer. Spread evenly to all corners of the pan.
- Bake at 350 degrees for 55-60 minutes. To test for doneness, insert a toothpick into the center of the baked loaf. If it comes out clean and crumb-free, the bread is done.
- Once done baking, let bread rest in the pan for 5-10 minutes. Using the sides of the parchment paper, remove the bread from the pan and let cool to room temperature before slicing. Enjoy!
Notes
Storage: the bread can be kept at room temperature. It will keep for up to 3 days stored in an airtight container. I recommend keeping the bread refrigerated in an airtight container, it will keep for up to 7 days and the cream cheese filling will do better if refrigerated.
Freezing: Bread can be frozen as a whole loaf or in individual slices. Wrap in press and seal wrap, then store in a freezer bag. Will keep for up to 3 months frozen. To thaw, leave a room temperature or thaw in the refrigerator for 24 hours.
Nutrition
Serving: 1gCalories: 284kcalCarbohydrates: 37gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 10gCholesterol: 56mgSodium: 248mgFiber: 1gSugar: 21g
Tried this recipe?Let us know how it was!