Description
A delightful fall treat, this Moist Pumpkin Cream Cheese Swirl Bread is warm, spiced, and filled with creamy goodness, perfect for breakfast or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable or avocado oil
- 2 large eggs
- 1/4 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 teaspoon vanilla extract
- 8 oz cream cheese, cold
- 1/4 cup granulated sugar (for cream cheese filling)
- 1 egg yolk (for cream cheese filling)
- 1/2 teaspoon vanilla extract (for cream cheese filling)
Instructions
- Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and line it with parchment paper.
- Cut the cold cream cheese into small cubes, then in a mixing bowl, mash together the cream cheese, sugar, egg yolk, and vanilla until mostly smooth with some chunks remaining. Set this delicious mixture aside.
- Whisk together the flour, baking powder, salt, and all the spices in a large bowl.
- Combine the wet ingredients by whisking together the pumpkin puree, both sugars, oil, eggs, milk, and vanilla until smooth in another bowl.
- Pour the wet ingredients into the dry ingredients, gently folding them together until just combined. Don’t overmix; it’s okay for it to be a bit lumpy.
- Pour half of the pumpkin batter into the prepared loaf pan, then spoon dollops of the cream cheese mixture over the batter. Top with the remaining pumpkin batter.
- Use a knife to gently mix the top layer to create a marbled pattern.
- Bake for 55 to 65 minutes, or until a toothpick inserted comes out with just a few moist crumbs.
- Let the bread cool in the pan for 15 minutes before transferring it to a wire rack. Allow it to cool completely before slicing.
Notes
Serve warm or at room temperature, perhaps with a hot cup of coffee or tea. Slices can also be topped with butter or powdered sugar for added richness.