Cream Cheese Swirl Pumpkin Bread

why make this recipe

Pumpkin Bread with Cream Cheese Swirl is a delightful treat for fall or any time of year. It brings the warm, cozy flavors of pumpkin, cinnamon, and nutmeg, making it a perfect snack or breakfast. The creamy swirl of cheese adds a rich layer that takes this simple bread to the next level. It’s easy to make and will fill your kitchen with a wonderful aroma, attracting everyone to gather around.

how to make Pumpkin Bread with Cream Cheese Swirl

Ingredients :

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Directions :

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another large bowl, combine the sugars, pumpkin puree, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet mixture until just combined.
5. In a separate bowl, beat the cream cheese with powdered sugar until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan, then spoon half of the cream cheese mixture over it.
7. Add the remaining pumpkin batter and swirl the rest of the cream cheese mixture on top.
8. Use a knife to gently swirl the cream cheese into the batter.
9. Bake for about 60-70 minutes or until a toothpick comes out clean.
10. Let cool before slicing and serving.

how to serve Pumpkin Bread with Cream Cheese Swirl

Slice the bread into thick pieces and serve it warm or at room temperature. It is delicious on its own, or you can spread a little butter on top for extra flavor. This bread is perfect for breakfast, a snack, or even dessert. Pair it with a cup of coffee or tea for a cozy experience.

how to store Pumpkin Bread with Cream Cheese Swirl

To keep your Pumpkin Bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it for longer, you can wrap it in plastic wrap and place it in the refrigerator for up to a week. You can also freeze it by wrapping slices individually, so you can enjoy them later.

tips to make Pumpkin Bread with Cream Cheese Swirl

• Make sure your cream cheese is at room temperature for easy mixing.
• Don’t overmix the batter once you combine the wet and dry ingredients; this keeps the bread soft.
• Feel free to add nuts or chocolate chips for extra flavor and texture.
• If you like a stronger spice flavor, add more cinnamon or nutmeg to your taste.

variation

You can try adding other spices like ginger or cloves for a different flavor profile. For a healthier twist, you can substitute half of the oil with applesauce. You could also use almond flour or whole wheat flour instead of all-purpose flour for a unique taste.

FAQs

1. Can I use fresh pumpkin instead of canned puree?
Yes, you can use fresh pumpkin. Just cook and puree it until smooth before adding it to the recipe.

2. How do I know when the bread is done?
The bread is done when a toothpick inserted in the center comes out clean. If it comes out with wet batter, bake it a little longer.

3. Can I make this recipe as muffins instead of bread?
Absolutely! You can pour the batter into muffin tins and bake for about 20-25 minutes, checking for doneness with a toothpick.

Pumpkin Bread with Cream Cheese Swirl

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A delightful treat filled with the cozy flavors of pumpkin, cinnamon, and nutmeg, complemented by a creamy cheese swirl.

• Author: cuisiniu
• Prep Time: 15 minutes
• Cook Time: 70 minutes
• Total Time: 85 minutes
• Yield: 8 servings
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 cup sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. Whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a bowl.
3. Combine the sugars, pumpkin puree, oil, eggs, and vanilla in another large bowl until smooth.
4. Gradually add the dry ingredients to the wet mixture until just combined.
5. Beat the cream cheese with powdered sugar in a separate bowl until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan, then spoon half of the cream cheese mixture over it.
7. Add the remaining pumpkin batter and swirl the rest of the cream cheese mixture on top.
8. Use a knife to gently swirl the cream cheese into the batter.
9. Bake for about 60-70 minutes or until a toothpick comes out clean.
10. Let cool before slicing and serving.

Notes

Store in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Freeze individual slices for longer storage. For added texture, consider mixing in nuts or chocolate chips.