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Cream Cheese Swirl Pumpkin Bread
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5 from 2 votes

Cream Cheese Swirl Pumpkin Bread

Deliciously moist and dense pumpkin bread that is perfectly spiced with warm flavours, and filled with a cream cheese swirl. This is the ULTIMATE pumpkin bread to make this autumn!
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Bread
Cuisine: American
Keyword: bread, cake, cream cheese, pumpkin
Servings: 10 - 12 slices
Calories: 325kcal
Author: Marsha

Ingredients

For the Bread

  • 2 cups (250g) plain/all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 2 large eggs
  • ¾ cup (150g) light brown sugar
  • 1 ½ cups (340g) canned pumpkin puree
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Cream Cheese Swirl

  • 8 oz (226g) cream cheese softened
  • ¼ cup (50g) caster/granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons (25g) plain/all-purpose flour

Instructions

For the Bread

  • Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
  • Whisk together the flour, baking soda, salt, and spices. Set aside.
  • In a large bowl, whisk together the eggs and sugar until thick and well combined. Add the pumpkin, oil, and vanilla, and whisk until combined.
  • Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.
  • Add two large scoops of the pumpkin batter to the bottom of the prepared pan, and spread out evenly.

For the Cream Cheese Swirl

  • Mix together the cream cheese and sugar until smooth and combined. Add the egg, vanilla, and flour, and mix until completely combined.
  • Alternating between the cream cheese mixture and the pumpkin batter, add scoops to the prepared pan until both mixtures are used up.
  • Using a knife or a cake tester, swirl the two mixtures together. Do not overdo it - you want thick layers of cream cheese.
  • Bake for about 60 - 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.
  • TIP: At around the 45 minute mark, cover the pan loosely with foil to prevent the bread from browning too much.
  • Leave to cool completely in the pan on a wire rack before slicing and serving.

Video

Notes

Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 66mg | Sodium: 276mg | Fiber: 2g | Sugar: 18g