Description
Cream Cheese Swirl Pumpkin Bread is an irresistible quick bread that combines the warm, comforting flavors of pumpkin spice with a luscious cream cheese swirl. Perfect for breakfast, brunch, or as a delightful dessert, this recipe offers a moist pumpkin base enhanced by a creamy, tangy filling that elevates every bite. The beautiful marbled appearance makes it as pleasing to the eye as it is to the palate. Enjoy it fresh out of the oven or toasted with a pat of butter for an extra treat!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a bowl, whisk together flour, baking soda, salt, and spices. Set aside.
- In another bowl, mix sugars, vegetable oil, eggs, and vanilla until combined; stir in pumpkin puree.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, blend cream cheese and sugar; add egg yolk and vanilla.
- Pour half the batter into the pan; dollop with cream cheese mixture; top with remaining batter.
- Swirl gently with a knife for a marbled effect.
- Bake for 60-70 minutes until a skewer comes out clean from the bread part.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 11g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg