Description
A delicious and moist pumpkin bread swirled with a creamy cream cheese filling, perfect for fall or any time of the year.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1/2 tsp vanilla extract (for filling)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
- Prepare the pumpkin bread: In a medium bowl, whisk together the dry ingredients. In a large bowl, whisk together the wet ingredients. Gradually combine the dry ingredients into the wet mixture.
- Make the cream cheese filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla until smooth.
- Layer the batter: Pour half of the pumpkin batter into the loaf pan, add the cream cheese filling, then top with the remaining pumpkin batter. Swirl with a knife for a marbled effect.
- Bake: Bake for 55–65 minutes until a toothpick inserted in the center comes out clean.
- Cool and serve: Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months; wrap tightly in plastic wrap and foil.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: Pumpkin Cream Cheese Bread Recipe, Cream Cheese Swirled Pumpkin Bread