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Moist Pumpkin Bread with Creamy Swirl

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A cozy and indulgent pumpkin bread featuring a luscious cream cheese swirl, perfect for fall baking. This recipe is quick, easy, and yields a moist, tender loaf with warm spices and a creamy contrast.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour (or gluten-free blend if needed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 1 cup (200g) granulated sugar
  • ½ cup (110g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease your loaf pan with butter or non-stick spray. Line with parchment paper if desired.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat the granulated sugar, brown sugar, and eggs until smooth. Add the pumpkin puree, oil, and vanilla extract. Mix well until fully combined.
  4. Add the dry ingredients to the wet ingredients in batches, gently folding with a spatula until just combined. Avoid overmixing.
  5. In a medium bowl, beat softened cream cheese with sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Pour half the pumpkin batter into the loaf pan and spread evenly. Dollop half the cream cheese mixture over the batter, then swirl gently with a knife or skewer to create a marbled effect. Repeat with remaining batter and cream cheese.
  7. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs and the top is lightly golden.
  8. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Fold batter gently to avoid toughness. Tent with foil if top browns too fast. Cool completely before slicing for best results. For dairy-free, substitute cream cheese with firm coconut cream cheese. For gluten-free, use a 1:1 gluten-free baking blend and add xanthan gum if needed.

Nutrition

Keywords: pumpkin bread, creamy swirl, fall baking, moist pumpkin bread, easy pumpkin bread, cream cheese swirl, autumn dessert

Find it online: https://magnetmeal.com/moist-pumpkin-bread-with-creamy-swirl-easy-homemade-recipe-for-fall-baking/