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!
Servings: 10 - 12 slices
Calories: 325kcal
Ingredients
For the Bread
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder
- ¼ 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 cup (220g) canned pumpkin puree
- 1 cup (240ml) Greek-style yogurt
- 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, yogurt, 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 covered tightly at room temperature for up to 3 – 4 days, or in the fridge for up to 1 week. It also freezes well for up to 3 months. Thaw overnight in the fridge.