Pumpkin Bread with Cream Cheese Swirl

why make this recipe

Pumpkin bread with cream cheese swirl is a delicious treat for fall and winter. It’s soft, moist, and filled with warm spices. The cream cheese swirl adds a rich, sweet layer that makes every bite special. This recipe is perfect for breakfast, snacks, or dessert. Plus, it’s easy to make, making it great for both beginners and experienced bakers.

how to make Pumpkin Bread with Cream Cheese Swirl

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup sugar
• 1/2 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1 cup canned pumpkin puree
• 3 large eggs
• 8 ounces cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Directions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the sugar, vegetable oil, applesauce, pumpkin puree, and eggs.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan, followed by half of the cream cheese mixture. Repeat the layers, finishing with the pumpkin batter.
7. Use a knife to swirl the cream cheese into the pumpkin batter.
8. Bake for 60-70 minutes, or until a toothpick comes out clean. Let it cool before serving.

how to serve Pumpkin Bread with Cream Cheese Swirl

Enjoy your pumpkin bread warm or at room temperature. You can slice it and serve it plain, or add a bit of butter on top. It’s also great with your favorite hot drink, like coffee or tea.

how to store Pumpkin Bread with Cream Cheese Swirl

Store leftover pumpkin bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and place it in the fridge for up to a week. You can also freeze slices. Just wrap them tightly and store them in a freezer-safe bag for up to three months.

tips to make Pumpkin Bread with Cream Cheese Swirl

• Make sure your ingredients, especially the cream cheese, are at room temperature for easier mixing.
• Don’t overmix your batter; just mix until combined to keep the bread tender.
• If you want a stronger spice flavor, feel free to adjust the amounts of cinnamon, nutmeg, and ginger according to your taste.

variation

You can add chopped nuts, such as walnuts or pecans, to the batter for added crunch. You could also include chocolate chips for a sweeter twist.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just cook and mash the pumpkin until smooth.

2. How can I tell when the bread is done baking?
Insert a toothpick into the center of the bread. If it comes out clean or with a few crumbs, the bread is done.

3. Can I make this in mini loaf pans?
Yes! Just adjust the baking time. Mini loaves usually take about 30-40 minutes to bake. Check for doneness with a toothpick.

Pumpkin Bread with Cream Cheese Swirl

This soft, moist pumpkin bread features a rich cream cheese swirl and warm spices, making it the perfect fall and winter treat for breakfast, snacks, or dessert.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 0.5 teaspoon baking powder
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground nutmeg
• 0.5 teaspoon ground ginger

Wet Ingredients

• 1 cup sugar
• 0.5 cups vegetable oil
• 0.5 cups unsweetened applesauce
• 1 cup canned pumpkin puree
• 3 large eggs

Cream Cheese Swirl

• 8 ounces cream cheese, softened
• 0.25 cups sugar
• 1 large egg
• 1 teaspoon vanilla extract

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the sugar, vegetable oil, applesauce, pumpkin puree, and eggs.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until smooth.

Assembly

1. Pour half of the pumpkin batter into the prepared loaf pan, followed by half of the cream cheese mixture. Repeat the layers, finishing with the pumpkin batter.
2. Use a knife to swirl the cream cheese into the pumpkin batter.

Baking

1. Bake for 60-70 minutes, or until a toothpick comes out clean.
2. Let it cool before serving.

Notes

Ensure ingredients, especially the cream cheese, are at room temperature for easier mixing. Don’t overmix your batter; mix until combined to keep the bread tender. For stronger spice flavor, adjust the spices according to your taste.