Description
Pumpkin Bread with Cream Cheese Swirl is a moist, spiced fall quick bread featuring a tangy cream cheese center and a cinnamon glaze. It’s easy to make, full of cozy flavor, and perfect for breakfast or dessert during pumpkin season.
Ingredients
- All-purpose flour: Provides structure to the bread
- Baking powder: Helps the bread rise
- Baking soda: Works with acidic ingredients to leaven
- Cinnamon, nutmeg, ginger, cloves: Add classic warm fall spices
- Pumpkin purée: Adds moisture and rich pumpkin flavor
- Brown sugar: Sweetens and adds caramel-like depth
- Sour cream: Creates a tender crumb and slight tang
- Eggs: Bind ingredients and create structure
- Canola oil: Keeps the bread moist
- Vanilla extract: Enhances flavor in both batter and swirl
- Cream cheese: Adds a tangy, creamy swirl
- Granulated sugar: Sweetens the cream cheese layer
- Egg yolk: Makes the swirl smooth and rich
- Flour (for swirl): Helps thicken the cream cheese filling
- Confectioners’ sugar: Used for the sweet glaze
- Milk: Thins the glaze to drizzling consistency
- Cinnamon (for glaze): Adds warm spice to the topping
Instructions
- Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper and spray with baking spray.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
- In a separate bowl, whisk pumpkin purée, brown sugar, sour cream, eggs, canola oil, and vanilla extract until smooth.
- Combine the wet and dry ingredients, mixing until just combined.
- In a third bowl, whisk together cream cheese, granulated sugar, egg yolk, flour, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared pan. Spoon the cream cheese mixture into the center, leaving a 1/4-inch border around the edges.
- Top with the remaining pumpkin batter and smooth the surface.
- Bake for 60–65 minutes, or until a toothpick inserted into the bread (not the swirl) comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Make the glaze by mixing confectioners’ sugar, cinnamon, and milk until thick but pourable. Drizzle over the cooled loaf.
Notes
- Use room temperature cream cheese for a smoother swirl.
- Don’t overmix the batter to keep the bread tender.
- Check doneness in multiple spots due to the cream cheese layer.
- Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 339 kcal
- Sugar: 33 g
- Sodium: 207 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 71 mg
Keywords: Pumpkin Bread with Cream Cheese Swirl, fall dessert, quick bread, pumpkin loaf, cream cheese swirl, autumn recipe, moist pumpkin bread