Description
This Swirled Pumpkin Cream Cheese Bread is a moist, flavorful loaf that combines spiced pumpkin bread with a luscious cream cheese swirl. Perfect for autumn breakfasts or dessert, it features warm cinnamon and nutmeg flavors paired with a creamy, tangy cream cheese marble. Baked to golden perfection, this bread offers a beautiful marbled look and rich taste in every slice.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
Wet Ingredients
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Set this dry mixture aside.
- Combine Wet Ingredients: In another bowl, thoroughly mix the pumpkin puree, granulated sugar, light brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until everything is incorporated. Be careful not to overmix to keep the bread tender.
- Prepare Cream Cheese Mixture: In a separate bowl, beat the softened cream cheese with granulated sugar, one egg, and vanilla extract until the mixture is smooth and creamy with no lumps.
- Layer Batter and Swirl: Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture in dollops over the pumpkin batter. Use a knife or skewer to gently swirl the cream cheese into the pumpkin batter to create a marbled effect.
- Add Remaining Layers: Pour the remaining pumpkin batter over the swirled layer, smoothing the top as needed. Then, dollop the remaining cream cheese mixture over the top and swirl again for a beautiful dual marbled design.
- Bake: Bake the loaf in the preheated oven for 60-70 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. If the top browns too quickly, cover loosely with aluminum foil to prevent burning.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the loaf set and prevents it from breaking apart when slicing.
Notes
- Ensure the cream cheese is softened to room temperature for easy mixing and a smooth swirl.
- Use canned pumpkin puree, not pumpkin pie filling, to maintain the right consistency and flavor.
- Do not overmix the batter once the dry ingredients are added to keep the bread light and tender.
- If your loaf pan is dark or non-stick, check for doneness a few minutes earlier as it may bake faster.
- Leftover bread can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Slices of this bread freeze well – wrap tightly and thaw at room temperature before serving.
