Pumpkin Cream Cheese Bread
A perfectly balanced pumpkin bread with a delicious cream cheese swirl that delivers warmth, richness, and irresistible tanginess. This moist, flavorful quick bread achieves the ideal texture-flavor harmony that's perfect for fall baking.
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 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ½ tsp salt
- 2 large eggs room temperature
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1½ cups pure pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil coconut oil works beautifully too
- ¼ cup milk any variety, including plant-based options
- 1 tsp vanilla extract
For the Cream Cheese Swirl
- 8 oz cream cheese softened (light version works well too)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, allowing 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 evenly 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, mixing until smooth.
- Gradually fold the dry ingredients into the pumpkin mixture, being careful not to overmix. Stop when just combined.
- In a separate bowl, beat the softened cream cheese with sugar until smooth and creamy. Add the egg and vanilla extract, mixing until well incorporated.
- Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture on top in dollops. Pour remaining pumpkin batter over, followed by remaining cream cheese mixture.
- Use a knife or skewer to swirl the batters together with a figure-eight motion, creating a marbled effect without overmixing.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs. If the top begins browning too quickly, tent loosely with aluminum foil after 40 minutes of baking.
- Allow the bread to cool in the pan for 15 minutes before using the parchment paper overhang to lift it out onto a wire rack to cool completely (about 30 minutes).
Notes
- Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 7 days.
- This bread freezes well for up to 3 months. Wrap individual slices in plastic wrap, then aluminum foil before freezing.
- For a healthier version, try using whole wheat flour for half the all-purpose flour, reduce sugar to ⅓ cup each of white and brown, use Greek yogurt cream cheese, or substitute applesauce for half the oil.
- Ensure your cream cheese is properly softened (but not melted) for the smoothest swirl.
- Using pure pumpkin puree (not pumpkin pie filling) is essential for the right flavor and texture.
- This bread freezes well for up to 3 months. Wrap individual slices in plastic wrap, then aluminum foil before freezing.
- For a healthier version, try using whole wheat flour for half the all-purpose flour, reduce sugar to ⅓ cup each of white and brown, use Greek yogurt cream cheese, or substitute applesauce for half the oil.
- Ensure your cream cheese is properly softened (but not melted) for the smoothest swirl.
- Using pure pumpkin puree (not pumpkin pie filling) is essential for the right flavor and texture.
Nutrition
Calories: 315kcalCarbohydrates: 35gProtein: 5gFat: 18gSaturated Fat: 6gCholesterol: 65mgSodium: 230mgFiber: 2gSugar: 20g
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