Pumpkin Bread with Cream Cheese Swirl
Pumpkin Bread with Cream Cheese Swirl is the quintessential fall treat that envelops your palate with warm spices and a creamy ribbon of rich cream cheese. This moist loaf is perfect for gatherings or cozy evenings at home, filling your space with an irresistible aroma. Easy to prepare, this pumpkin bread not only looks stunning but also offers a delightful taste that will leave everyone asking for more.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp salt
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet mixture; stir until just combined.
- In a small bowl, beat cream cheese with powdered sugar until smooth.
- Pour half of the pumpkin batter into the prepared pan; dollop cream cheese mixture on top and layer with remaining batter.
- Gently swirl with a knife and bake for 55–65 minutes or until a toothpick comes out clean.
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 210
- Sugar: 16g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: - For added texture, incorporate nuts like walnuts or pecans into the batter. - Substitute part of the all-purpose flour with whole wheat flour for extra fiber. - Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months.