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Moist Pumpkin Cream Cheese Swirl Bread

A thick slice of moist pumpkin cream cheese bread showing orange pumpkin cake swirled with white cream cheese filling and a brown streusel top.
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Bake this incredibly moist pumpkin bread featuring a rich, tangy cream cheese swirl. This recipe delivers the perfect spiced flavor for a comforting fall breakfast or dessert.

Ingredients

Scale
  • For the Cream Cheese Filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Pumpkin Bread:
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 1/4 cup water

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang for easy removal.
  2. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese and 1/4 cup sugar until smooth. Beat in the egg yolk and vanilla extract until just combined. Set aside.
  3. Prepare the pumpkin batter: In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In a separate bowl, whisk together the 1 1/2 cups sugar, eggs, pumpkin puree, and vegetable oil until fully mixed.
  5. Pour the wet pumpkin mixture into the dry ingredients. Mix on low speed or by hand until just combined. Do not overmix; a few streaks of flour are acceptable.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Drop spoonfuls of the cream cheese mixture evenly over the batter layer.
  8. Gently pour the remaining pumpkin batter over the cream cheese layer.
  9. Create the swirl: Insert a butter knife into the batter and gently cut back and forth in an ‘S’ pattern across the top to marble the layers. 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 center).
  11. Let the bread cool in the pan for 15 minutes before carefully removing it to a wire rack to cool completely.

Notes

  • For an extra moist pumpkin bread, ensure you use oil instead of butter in the batter.
  • To prevent the cream cheese filling from sinking, make sure the batter is thick enough to support it, and avoid over-swirling.
  • This bread tastes best after it has cooled completely, allowing the spices to fully develop.
  • For a bakery style loaf, you can top the batter with a simple streusel topping before baking.

Nutrition

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