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Moist Pumpkin Cream Cheese Bread with Tangy Swirl

Close-up of a moist slice of pumpkin cream cheese bread showing the orange crumb and white cream cheese swirl topping.
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Welcome to My Kitchen! This recipe delivers a bakery-style pumpkin cream cheese bread that is incredibly moist and spiced perfectly, featuring a rich, tangy cream cheese swirl baked right in. It is a simple loaf cake perfect for your fall baking.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  3. In a separate medium bowl, whisk together the 1 cup sugar, vegetable oil, pumpkin puree, eggs, and 1 teaspoon vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix the batter.
  5. Prepare the cream cheese filling: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Dollop the cream cheese mixture evenly over the batter layer.
  8. Gently pour the remaining pumpkin batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cream cheese mixture through the batter to create a marbled effect.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
  11. Let the bread cool in the pan for 15 minutes before carefully turning it out onto a wire rack to cool completely.

Notes

  • For the best swirl, ensure your cream cheese filling is completely smooth before layering it into the batter.
  • This bread tastes even better the next day once the spices have fully developed.
  • You can use pumpkin pie spice blend instead of measuring individual spices if you prefer a shortcut.

Nutrition

Find it online: https://carlacooking.com/pumpkin-cream-cheese-bread-recipe/