Welcome to your new favorite fall treat! This pumpkin bread with cream cheese swirl is a truly irresistible combination of cozy, sweet pumpkin flavor and a tangy, rich cheesecake ribbon running right through the middle. It’s incredibly moist, wonderfully aromatic, and brings all the comforting tastes of the season to your kitchen. Get ready to bake a loaf that will impress everyone.
Table of Contents
Why You’ll Love This Pumpkin Bread with Cream Cheese
This recipe truly has it all! Here are just a few reasons why this delightful pumpkin bread with cream cheese will become a staple in your home:
- Perfect Balance: Enjoy the ideal blend of sweet, spiced pumpkin and a bright, tangy cream cheese filling.
- Incredibly Moist: Each slice boasts a tender, melt-in-your-mouth texture that stays fresh for days.
- Easy to Make: Despite its impressive appearance, this recipe is straightforward and beginner-friendly.
- Fall Favorite: It’s the quintessential bake for autumn gatherings, holidays, or a simple cozy evening.
- Crowd-Pleaser: Everyone loves the rich flavors and beautiful swirl in this inviting pumpkin bread with cream cheese.
Ingredients
Making this incredible pumpkin bread with cream cheese starts with high-quality ingredients. Ensure everything is ready before you begin!
For the Cream Cheese Swirl
- 226 g (1 cup) cream cheese, room temperature: Softened cream cheese is key for a smooth swirl.
- 2 tbsp. granulated sugar: Just enough sweetness for the tangy filling.
- 1 egg, room temperature: Helps bind the swirl and adds richness.
- 2 tbsp. all-purpose flour: Gives the swirl structure and prevents sinking.
- 1 tsp. vanilla extract: Enhances the overall flavor.
For the Pumpkin Bread
- 100 g (½ cup) vegetable oil: Adds moisture without overpowering the pumpkin.
- 200 g (1 cup) granulated sugar: Sweetens the loaf perfectly.
- 300 g (1 ⅓ cup) pure pumpkin puree: The star of the show; ensures a moist, flavorful bread.
- 2 eggs, room temperature: Provide structure and richness.
- 55 g (¼ cup) whole milk, room temperature: Contributes to the tender crumb.
- 2 tsp. vanilla extract: A must-have for depth of flavor.
- 240 g (2 cups) all-purpose flour: The base for your delicious loaf.
- 2 ½ tsp. pumpkin pie spice: The perfect blend of fall spices.
- 1 ½ tsp. baking powder: Helps the bread rise beautifully.
- ½ tsp. baking soda: Works with acids to create a tender texture.
- ½ tsp. salt: Balances the sweetness and enhances all flavors.
Notes & Substitutions
Using room temperature ingredients for the cream cheese and eggs is vital for a smooth, lump-free swirl and a well-emulsified batter. As explained by baking experts, room temperature ingredients blend more easily, creating a uniform batter. If you’re short on time, place eggs in warm water for 5-10 minutes. For the cream cheese swirl, you can use an equal amount of cornstarch instead of flour if preferred. If you don’t have pumpkin pie spice, a mix of 1 ½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp cloves works beautifully. Use pure pumpkin puree, not pumpkin pie filling, as pie filling already contains spices and sugar. Understanding the difference between pumpkin puree and pumpkin pie filling is essential for the best results. Always use block cream cheese, not the spreadable tub variety, for best results in the swirl.
Equipment
Gathering your tools before you start baking makes the process much smoother.
- 9×5 inch metal loaf pan: Essential for shaping your bread.
- Parchment paper: Creates a “hammock” for easy removal.
- Two large mixing bowls: For wet and dry ingredients, and the swirl.
- Hand mixer or stand mixer: For beating cream cheese.
- Whisk: For combining wet and dry ingredients.
- Rubber spatula: For folding and smoothing batters.
- Kitchen scale (optional but recommended): For precise ingredient measurement.
- Oven thermometer (optional but recommended): Ensures accurate baking temperature.
Instructions
Creating this delightful pumpkin bread with cream cheese swirl is a straightforward process. Follow these steps for a perfect loaf every time.
Make the Cream Cheese Swirl
Begin by preparing your oven and pan. Preheat your oven to 350°F (175°C). Butter and line a 9×5-inch loaf pan with parchment paper, allowing it to hang over the sides to create a convenient “hammock” for lifting the baked loaf. In a small mixing bowl, combine the softened cream cheese with the granulated sugar. Beat them together using a hand mixer or stand mixer until the mixture is completely smooth and creamy. Next, beat in the room temperature egg and the vanilla extract until everything is well combined and integrated. Finally, gently fold the all-purpose flour into this creamy mixture. Set the prepared cream cheese swirl aside while you prepare the pumpkin batter.
Prepare the Pumpkin Bread Batter
Now, let’s create the rich pumpkin base for your pumpkin bread with cream cheese. In a large mixing bowl, combine the vegetable oil, granulated sugar, pure pumpkin puree, room temperature eggs, whole milk, and vanilla extract. Whisk these wet ingredients vigorously until they are thoroughly combined and smooth. In a separate, medium-sized bowl, add all the dry ingredients: all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk these dry ingredients together to ensure they are evenly distributed. Gradually add the whisked dry ingredients into the wet pumpkin mixture. Carefully mix the ingredients together using a spatula or a whisk, stirring just until no streaks of flour remain. Be careful not to overmix, as this can lead to a tough loaf.
Assemble and Bake
It’s time to bring your pumpkin bread with cream cheese swirl to life! Pour approximately half of the prepared pumpkin batter into the bottom of your lined loaf pan, spreading it out into an even layer. Carefully and gently pour the reserved cream cheese swirl mixture over this first layer of pumpkin batter, smoothing it out into an even layer as well. Now, carefully spoon or pour the remaining pumpkin batter over the cream cheese layer. Take a thin knife or skewer and gently swirl it through the layers a couple of times. Do not overmix the layers; a few gentle swirls are all you need to create a beautiful marbled effect. Place the loaf pan into your preheated oven and bake for 60-70 minutes. The bread is done when a toothpick or thin knife inserted into the center of the loaf (avoiding the cream cheese layer if possible) comes out clean. Once baked, remove the loaf from the oven and let it cool completely in the pan on a wire rack before attempting to slice. Cooling completely ensures the swirl sets and the bread holds its shape.
Pro Tips & Troubleshooting
Achieving the perfect pumpkin bread with cream cheese is simple with a few helpful pointers.
- Measure Ingredients Accurately: For consistent results, always use a kitchen scale to weigh your dry ingredients. Spooning flour directly from the bag can lead to too much flour, resulting in a dense loaf.
- Room Temperature Ingredients: Cream cheese, eggs, and milk at room temperature blend much more smoothly, creating a uniform batter and preventing curdling or lumps in your swirl.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which makes your bread tough and chewy instead of tender and moist. Mix only until just combined.
- Checking for Doneness: The toothpick test is reliable. If it comes out clean, the bread is ready. If it’s still wet, bake for a few more minutes, checking at 5-minute intervals.
- Oven Temperature Accuracy: Ovens can vary widely. An oven thermometer ensures your oven is at the correct temperature, preventing under or over-baking your delicious pumpkin bread with cream cheese.
Serving, Storage, & Variations
Enjoying your pumpkin bread with cream cheese can be a delightful experience from breakfast to dessert.
Serving Suggestions
This pumpkin bread is fantastic on its own, but you can elevate it further. Serve a warm slice with a freshly brewed cup of coffee or your favorite herbal tea for a a perfect morning or afternoon treat. It also makes a wonderful dessert, perhaps with a dusting of powdered sugar or a dollop of whipped cream.
Storage Instructions
Store your cooled pumpkin bread with cream cheese in an airtight container. At room temperature, it will stay fresh for up to 2 days. For longer storage, refrigerate it for up to 5-7 days. The cream cheese swirl means refrigeration is often preferred to maintain freshness. For general food safety, it’s advised that cream cheese not be left out for more than two hours. You can also freeze individual slices, wrapped tightly in plastic wrap, for up to 3 months. Thaw at room temperature or gently warm.
Recipe Variations
- Double the Recipe: Easily double all ingredients and bake in two separate 9×5-inch loaf pans. Adjust baking time slightly if needed.
- Add-ins: Fold in 1/2 cup of chopped walnuts or pecans into the pumpkin batter for extra crunch. Chocolate chips (milk, dark, or white) also make a decadent addition.
- Spice It Up: Experiment with different spice blends! Add a pinch of black pepper for a surprising kick or a touch more ginger for warmth.
- Mini Loaves: Divide the batter and swirl among smaller mini loaf pans. Reduce baking time to 30-40 minutes, testing for doneness.
Nutrition Information
This estimated nutritional information is per serving of the delicious pumpkin bread with cream cheese.
| Serving Size | 1 slice |
|---|---|
| Calories | 329 kcal |
| Carbohydrates | 41 g |
| Protein | 5 g |
| Fat | 16 g |
| Saturated Fat | 6 g |
| Trans Fat | 0.1 g |
| Cholesterol | 60 mg |
| Sodium | 280 mg |
| Fiber | 1 g |
| Sugar | 21 g |
| Unsaturated Fat | 9 g |
| Polyunsaturated Fat | 5 g |
| Monounsaturated Fat | 4 g |
| Potassium | 132 mg |
| Vitamin A | 4214 IU |
| Vitamin C | 1 mg |
| Calcium | 84 mg |
| Iron | 2 mg |
Note: Nutritional values are estimates and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions (FAQ)
Here are answers to common questions about making the perfect pumpkin bread with cream cheese.
- Can I double this recipe? Yes, you can easily double all the ingredients. Just be sure to use two 9×5-inch loaf pans for proper baking.
- What size loaf pan do I need? A standard 9×5-inch or 1.25 lb metal loaf pan works best for this recipe. Using a pan that is too small might cause overflow.
- Can I use cream cheese from a tub? No, it is best to stick to block cream cheese for the swirl. Tub cream cheese has a higher water content and will not set properly.
- How do I prevent the cream cheese from sinking? Ensure your pumpkin batter is not too thin and don’t over-swirl. The flour in the cream cheese also helps it maintain structure.
- Can I make this gluten-free? You can try a 1:1 gluten-free all-purpose flour blend. Baking times and texture might vary slightly, so keep an eye on it.
Conclusion
This pumpkin bread with cream cheese swirl is more than just a recipe; it’s a delightful experience waiting to happen in your kitchen. Its comforting flavors, tender texture, and beautiful presentation make it a true highlight of the fall season. We encourage you to try this easy-to-follow guide and enjoy the wonderful aroma and taste of homemade pumpkin bread. Share your creations and let us know how much you loved this recipe in the comments below!
The Best Pumpkin Bread with Cream Cheese Swirl
Equipment
- Oven
- 9×5″ Loaf Pan
- Parchment paper
- Small Mixing Bowl
- Large Mixing Bowl
- whisk
- Knife
- Toothpick
Ingredients
Cream Cheese Swirl
- 226 g cream cheese room temperature
- 2 tbsp granulated sugar
- 1 egg room temperature
- 2 tbsp all purpose flour
- 1 tsp vanilla
Pumpkin Bread Batter
- 100 g vegetable oil
- 200 g granulated sugar
- 300 g pure pumpkin puree
- 2 eggs room temperature
- 55 g whole milk room temperature
- 2 tsp vanilla
- 240 g all purpose flour
- 2 1/2 tsp pumpkin pie spice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
Preparation
- Preheat the oven to 350°F / 175°C and prepare a 9×5″ loaf pan by buttering and lining it with parchment paper to create a hammock.
- In a small bowl, beat cream cheese with sugar until smooth, then incorporate the egg and vanilla.
- Fold the flour into the cream cheese mixture and set it aside.
- In a large bowl, vigorously whisk together the oil, sugar, pumpkin puree, eggs, milk, and vanilla until well combined.
- Add flour, pumpkin pie spice, baking powder, baking soda, and salt to the wet ingredients, mixing carefully until no flour streaks remain.
- Pour half of the pumpkin batter into the prepared loaf pan, then carefully spread the cheesecake filling evenly over it.
- Pour the remaining pumpkin batter over the cheesecake layer and use a knife to gently swirl the batters a few times.
- Bake for 60-70 minutes, or until a toothpick or knife inserted into the center of the loaf comes out clean.
- Allow the loaf to cool completely to room temperature before slicing and serving.