Pumpkin Bread with Cream Cheese Swirl
A moist and spiced pumpkin bread layered with a luscious cream cheese swirl. Perfect for fall baking, holiday gatherings, or enjoying with a cup of coffee.
Equipment
- Mixing Bowls
- Whisk
- Rubber spatula
- 9×5 inch loaf pan
- Measuring cups and spoons
Ingredients
Pumpkin Bread Batter
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ cup granulated sugar
- ¼ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Cream Cheese Swirl
- 8 oz cream cheese softened
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, beat together granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined. Do not overmix.
- In a small bowl, beat cream cheese and powdered sugar until smooth.
- Pour half of the pumpkin batter into the loaf pan. Spoon half of the cream cheese mixture over it. Swirl gently with a knife. Repeat with remaining batter and cream cheese.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature.
Notes
For extra texture, add 1/2 cup chopped pecans or walnuts to the batter. Store leftovers in the refrigerator for up to 5 days.