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Cozy Cream Cheese Swirl Pumpkin Bread

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This Cozy Cream Cheese Swirl Pumpkin Bread features a tender, spiced pumpkin cake with a rich, tangy cream cheese ribbon running through the middle. It’s the perfect fall treat, easy to make with simple ingredients, and guaranteed to impress.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • 1 can (15 oz or 425g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, at 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 oz (226g) cream cheese, softened (full-fat block style)
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • A tiny pinch of salt (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the parchment with non-stick spray.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with ¼ cup sugar, 1 egg yolk, ½ teaspoon vanilla, and a tiny pinch of salt. Use a hand mixer or whisk until completely smooth. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a rubber spatula to fold together gently until no streaks of flour remain. Do not overmix.
  6. Layer the batter and swirl: Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture over the batter in dollops, then spread gently. Pour the remaining pumpkin batter on top and spread carefully. Use a butter knife or skewer to gently swirl in a figure-eight pattern (4-5 passes).
  7. Bake for 55-65 minutes, until a toothpick inserted into the center comes out with a few moist crumbs. If the top browns too quickly, tent with foil after 40 minutes.
  8. Cool in the pan for 15 minutes, then lift out using the parchment sling onto a wire rack. Cool completely before slicing (at least 2 hours).

Notes

Room temperature ingredients are key for a smooth swirl. Do not overmix the batter or over-swirl the cream cheese. Let the bread cool completely before slicing to maintain the swirl. The bread tastes even better on day two.

Nutrition

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

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