Cream Cheese Pumpkin Bread
This cream cheese pumpkin bread transforms an already beloved seasonal treat into something truly extraordinary—a marbled masterpiece where tangy cream cheese swirls through spiced pumpkin batter, creating a dessert bread that's both visually stunning and irresistibly delicious.
Equipment
- 9×5-inch loaf pan
- Parchment Paper
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Pumpkin Bread
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¾ teaspoon salt
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1½ cups pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil can substitute with unsweetened applesauce for lighter version
- ¼ cup milk any variety works
- 1 teaspoon vanilla extract
For the Cream Cheese Swirl
- 8 oz cream cheese softened (light cream cheese works too)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until thoroughly combined.
- In a large bowl, beat the eggs, granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the pumpkin puree, oil, milk, and vanilla extract, whisking until smooth and well incorporated.
- Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix – stop when you no longer see dry flour pockets.
- In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sugar, egg, and vanilla extract, mixing until well combined and no lumps remain.
- Pour half of the pumpkin batter into the prepared loaf pan. Add half of the cream cheese mixture in dollops on top. Pour the remaining pumpkin batter over this, followed by the remaining cream cheese mixture on top.
- Using a knife or skewer, gently swirl the batters together with an "8" or "S" motion, being careful not to overmix. Limit yourself to 5-6 swirls for the most striking pattern.
- Bake in the preheated oven for 60-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. If the top begins to brown too quickly, tent it with aluminum foil after 40 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes, then use the parchment paper overhang to lift it out onto a wire rack to cool completely, at least 30 minutes more.
Notes
- Using room temperature ingredients creates a smoother batter that bakes more evenly.
- For a healthier version, replace half the all-purpose flour with whole wheat pastry flour, substitute the oil with applesauce, use light cream cheese, and reduce the sugar by 25%.
- Store at room temperature in an airtight container for up to 2 days, refrigerate for up to 7 days, or freeze for up to 3 months.
- To make muffins instead, bake for 20-25 minutes in a lined muffin tin (yields approximately 18 muffins).
- Avoid using pumpkin pie filling instead of pure pumpkin puree, as this will alter the recipe's flavor balance.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 5gFat: 18gSaturated Fat: 6gCholesterol: 65mgSodium: 290mgFiber: 1gSugar: 22gVitamin A: 70IU
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