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Moist Pumpkin Bread with Cream Cheese Swirl Perfect Fall Treat

2 cups all-purpose flour Recipe
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★★★★★

5.2 from 26 reviews

This Pumpkin Bread with Cream Cheese Swirl recipe delivers a moist, flavorful autumn treat with a stunning cream cheese swirl pattern. Combining the rich flavors of pumpkin and warm spices, this loaf is perfect for fall gatherings or a cozy weekend snack. Featuring a delicate cream cheese swirl made from smooth, full-fat cream cheese, sugar, egg yolk, and vanilla, this bread is a crowd-pleaser that balances sweetness and spice beautifully.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg

Wet Ingredients

  • 1 cup pumpkin puree (room temperature)
  • 1/2 cup vegetable oil
  • 2 large eggs (room temperature)
  • 1 cup granulated sugar

Cream Cheese Swirl

  • 4 oz full-fat cream cheese, softened
  • 1/4 cup sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and nutmeg until evenly combined.
  3. Combine wet ingredients: In a separate bowl, whisk together the pumpkin puree, vegetable oil, eggs, and granulated sugar until smooth and well incorporated.
  4. Mix wet and dry ingredients: Gently fold the dry ingredients into the wet ingredients, stirring just until combined to avoid overmixing, which can lead to a dense texture.
  5. Prepare cream cheese mixture: In another bowl, beat softened cream cheese until smooth, then add sugar, egg yolk, and vanilla extract. Continue beating until fully blended and creamy.
  6. Assemble the batter: Pour the pumpkin bread batter into the prepared loaf pan, spreading evenly. Drop spoonfuls of cream cheese mixture across the top of the batter in dollops.
  7. Create swirl pattern: Using a butter knife or toothpick, gently drag through the cream cheese dollops in a zigzag or figure-eight motion to create an even and elegant swirl pattern without overmixing.
  8. Bake: Place the loaf pan in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  9. Cool and serve: Remove the pumpkin bread from the oven and allow it to cool completely in the pan placed on a wire rack before slicing to prevent crumbling and ensure clean slices.

Notes

  • Use room temperature eggs and pumpkin puree for better batter consistency and incorporation.
  • Do not overmix the batter to keep the bread tender and moist.
  • Soften cream cheese to room temperature before making the swirl mixture to avoid lumps.
  • Use a light touch when creating the cream cheese swirl pattern to prevent overmixing.
  • For gluten-free versions, substitute all-purpose flour with a gluten-free flour blend.
  • Vegetable oil can be substituted with coconut oil for a dairy-free or different flavor profile.
  • Store leftover pumpkin bread in an airtight container at room temperature for 2-3 days, or refrigerate up to 1 week wrapped tightly.
  • Freeze pumpkin bread by double wrapping in freezer bags for up to 3 months.
  • Check oven temperature with a thermometer to prevent underbaking or overbaking.
  • Allow the bread to cool completely before slicing for best texture.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall baking, quick bread, autumn recipe, spiced pumpkin bread, moist pumpkin bread

Find it online: https://messykitchenmagic.com/2-cups-all-purpose-flour-recipe/