Classic pumpkin bread is taken up a notch with the addition of cream cheese swirl. It tastes like it has a layer of cheesecake baked in!
Cream cheese swirl pumpkin bread is a must-try for this pumpkin season! The bread is moist, light, and deliciously spiced, then the cheesecake layer baked in adds a sweet, light, tanginess that complements the pumpkin flavor perfectly. Share this with any pumpkin lovers in your life, they are sure to be impressed!
HOW TO MAKE CREAM CHEESE SWIRL PUMPKIN BREAD:
FOR THE PUMPKIN BREAD:
- All-purpose flour: You can also use whole wheat for a slightly healthier loaf.
- Baking soda and baking powder: Help the bread rise up perfectly.
- Cinnamon and nutmeg: These two spices work together really well in this recipe. Because nutmeg can be overpowering you only need to add a small amount.
- Salt: Necessary to bring out flavors.
- Vegetable oil: Canola oil or even a light olive oil would also work.
- Granulated sugar and brown sugar: Granulated sugar is sweeter and produces a lighter color and the brown sugar adds moisture and a hint of caramel.
- Eggs: Use room temperature.
- Vanilla extract: Pure or imitation vanilla will work fine.
- Pumpkin puree: 1 - 15 oz. can of pumpkin puree, not pumpkin pie mix.
FOR THE CREAM CHEESE SWIRL:
- 8 oz. block cream cheese: Softened to room temperature.
- Granulated sugar
- 1 large egg: room temperature.
TO MAKE IT:
- Whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- Whisk both sugars with the vegetable oil, room temperature eggs, vanilla extract, and pumpkin puree.
- Add the dry ingredients to the wet ingredients until fully combined and no flour pockets remain.
- Pour about 2 cups of batter into a prepared 9 x 5" loaf pan. Make sure there is enough batter to cover the bottom of the pan.
- Spread the cream cheese mixture on top of the pumpkin batter, try to keep it in the middle if you can.
- Spread the remaining pumpkin batter over the cream cheese layer, make sure it's fully covered.
- Line the bottom of your loaf pan with parchment paper and also spray with non-stick cooking spray. This provides extra insurance against the bread sticking to the bottom of the pan.
- Cover the loaf pan with foil for the first 30 minutes of baking, then remove the foil and continue baking. Covering the bread with foil prevents the top from getting too brown by the time it is fully cooked on the inside. At the 30 minute mark, the bread is just beginning to rise, so removing the foil at this time is perfect so the top doesn't get stuck to the foil.
- Pumpkin bread tastes best on day 2. Leave the pan uncovered overnight and enjoy the next day for the best flavor.
MORE BREAD RECIPES:
Cream Cheese Swirl Pumpkin Bread
Classic pumpkin bread is taken up a notch with the addition of a cream cheese swirl. It tastes like it has a layer of cheesecake baked in!Print Pin Rate
Servings: 1 9 x 5" loaf
- 9 x 5" loaf pan
For the pumpkin bread:
- 2 cups all-purpose flour
- 1 tsp. baking soda
- ½ tsp. baking powder
- ½ tsp. salt
- 2 tsp. cinnamon
- ¼ tsp. nutmeg
- ¾ cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp. vanilla extract
- 1 - 15 oz. can pumpkin puree
For the cream cheese swirl:
- 1 - 8 oz. block cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 large egg, room temperature
- Preheat oven to 350°F. Line the bottom of a 9 x 5" loaf pan with parchment paper and spray with non-stick cooking spray.
Make the pumpkin batter:
- In a medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside
- In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, room temperature eggs, vanilla extract, and pumpkin puree.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
Make the cream cheese swirl:
- Using a hand-held or stand mixer, beat the softened cream cheese with the sugar until smooth and creamy. Add in the room temperature egg and beat until smooth.
Bake the bread:
- Pour 2 cups of pumpkin batter into the prepared loaf pan. Spread the cream cheese mixture on top, try to keep it in the middle away from the edges if you can. Spread the remaining pumpkin batter over the top, make sure the cream cheese is fully covered.
- Cover the top of the loaf pan with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for 50-55 minutes. A toothpick inserted into the center should come out clean.
Pumpkin bread tastes best on day 2. Store in an airtight container at room temperature for 4 days.
Calories: 389kcal | Carbohydrates: 45g | Protein: 5.6g | Fat: 21.8g | Saturated Fat: 7.3g | Cholesterol: 67mg | Sodium: 279mg | Potassium: 168mg | Fiber: 1.6g | Sugar: 26.8g | Calcium: 51mg | Iron: 2mg
Leave a Reply