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Creamy Swirl Pumpkin Bread: Best Easy Fall Dessert

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A moist, cake-like pumpkin bread featuring a rich, tangy cream cheese swirl that stays distinct throughout the loaf. This easy-to-make dessert combines warm fall spices with a cheesecake-like surprise for a perfect autumn treat.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240g) canned pumpkin puree
  • 8 oz (225g) full-fat cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. In a large bowl, whisk melted butter, granulated sugar, and brown sugar vigorously for 2 minutes until smooth and glossy.
  4. Beat in the two eggs one at a time, followed by vanilla extract. Mix until just combined.
  5. Fold in the pumpkin puree until the batter is uniform in color and thick.
  6. Add the dry ingredients to the wet ingredients in three additions, folding gently with a spatula after each addition until no streaks of flour remain. Do not overmix.
  7. In a small bowl, beat softened cream cheese, powdered sugar, one egg, and vanilla until smooth and creamy.
  8. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly.
  9. Dollop spoonfuls of the cream cheese mixture over the batter. Use a knife or skewer to gently swirl the cream cheese into the batter to create ribbons.
  10. Top with the remaining pumpkin batter and smooth the top. Dollop more cream cheese mixture on top and swirl again.
  11. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  12. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure cream cheese is fully softened to avoid lumps. Do not overmix the batter to prevent a tough texture. Room temperature eggs help with emulsification. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use plant-based butter and cream cheese. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall dessert, easy baking, autumn recipes, pumpkin spice, cheesecake bread

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