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Cozy Cinnamon Sugar Pumpkin Bread with Cream Cheese Swirl

pumpkin bread with cream cheese swirl - featured image
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This moist pumpkin bread features a tangy cream cheese swirl and a crunchy cinnamon-sugar crust. It’s an easy, crowd-pleasing fall treat that comes together in just 15 minutes of prep.

Ingredients

Scale
  • 1 and 3/4 cups (210g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (dark preferred)
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons (25g) granulated sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla extract; beat until well combined. Set aside.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. In a separate medium bowl, whisk together 1 cup granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and fold with a rubber spatula until just combined (do not overmix).
  6. Pour half of the batter into the prepared loaf pan and spread evenly. Drop dollops of cream cheese mixture over the batter (6-8 dollops) and gently swirl with a knife. Pour remaining batter on top, then add remaining cream cheese mixture and swirl again.
  7. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon. Sprinkle evenly over the top of the batter.
  8. Bake for 50-60 minutes, until a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for the last 15 minutes.
  9. Let cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely (at least 30 minutes) before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing for clean cuts. The bread tastes even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar, fall recipe, quick bread, pumpkin dessert

Find it online: https://cooksyla.com/cozy-cinnamon-sugar-pumpkin-bread-with-cream-cheese-swirl/