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Moist Pumpkin Cream Cheese Bread with Perfect Swirl

Close-up of a freshly baked pumpkin cream cheese bread loaf showing the moist orange crumb and cream cheese swirl.
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Make this incredibly moist pumpkin loaf featuring a rich, tangy cream cheese swirl. This recipe simplifies the process for a bakery-style fall treat.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside the dry ingredients.
  3. In a separate medium bowl, whisk together the 1 1/2 cups sugar, pumpkin puree, oil, 2 eggs, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet pumpkin mixture into the dry ingredients. Mix only until just combined. Do not overmix the batter.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until the mixture is smooth and lump-free.
  6. Spoon half of the pumpkin batter into the prepared loaf pan.
  7. Carefully drop spoonfuls of the cream cheese filling evenly over the batter layer.
  8. Top with the remaining pumpkin batter.
  9. Take a butter knife and gently run it through the batter in a zigzag or figure-eight pattern to create a marble effect. Do not over-swirl, or the layers will blend completely.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean (avoiding the cream cheese layer).
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • To prevent the cream cheese filling from sinking to the bottom, ensure your pumpkin batter is thick enough and that you do not over-mix the batter after combining wet and dry ingredients.
  • For a coffee shop style pumpkin bread, you can add 1/2 cup chopped pecans to the top of the batter before baking.
  • If you want a richer swirl, use full-fat cream cheese.

Nutrition

Find it online: https://dishicious.com/pumpkin-cream-cheese-bread/