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Pumpkin Bread with Cream Cheese Swirl

Soft, moist pumpkin bread with a delightful tangy cream cheese swirl, perfect for breakfast, snacks, or dessert.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Autumn
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pumpkin Bread
  • 2 cups all-purpose flour Opt for high-quality flour for best results.
  • 1 teaspoon baking soda Ensure it's fresh for proper leavening.
  • 1/2 teaspoon baking powder Optional, helps the bread rise.
  • 1/2 teaspoon salt Enhances the flavor.
  • 1 teaspoon ground cinnamon Aromatic spice for warmth.
  • 1 teaspoon ground nutmeg Adds distinct fall flavor.
  • 1/2 teaspoon ground ginger Gives a bit of spice.
  • 1 cup granulated sugar Can substitute with brown sugar for added moisture.
  • 1 cup pumpkin puree Use high-quality puree for the best flavor.
  • 1/2 cup vegetable oil Can be partially substituted with unsweetened applesauce for moisture.
  • 4 large eggs Or substitute with flax eggs for a vegan version.
  • 1 teaspoon vanilla extract Adds sweetness and depth.
For the Cream Cheese Swirl
  • 8 ounces cream cheese, softened Should be at room temperature for easy mixing.
  • 1/2 cup powdered sugar Adds sweetness to the cream cheese mixture.
  • 1 teaspoon vanilla extract Complementing flavor for the cream cheese.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  2. In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another large bowl, mix the granulated sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. In a separate bowl, beat the softened cream cheese, powdered sugar, egg yolk, and the remaining vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread the cream cheese mixture over it. Top with the remaining pumpkin batter.
  7. Using a knife, gently swirl the cream cheese mixture into the pumpkin batter.
  8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Store leftover pumpkin bread in an airtight container for up to 4 days or freeze for up to 3 months. Reheat in the oven to retain moisture.