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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 4 ounces cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon lemon juice For this recipe, I use basic ingredients that you probably have at home. The all-purpose flour gives the bread a nice texture. Baking soda and baking powder help it rise. Cinnamon and nutmeg add warm, cozy flavors. I use both granulated and brown sugar for sweetness. The pumpkin puree makes the bread moist and adds flavor. Vegetable oil keeps the bread soft. The eggs help bind everything together. The cream cheese mixture is the star here. Cream cheese adds richness and tang. The lemon juice brightens the flavor of the cream cheese. Together, they create a swirl that makes each slice delightful. Gather all these ingredients before you start. This will help you stay organized and make cooking easier. Happy baking! {{ingredient_image_1}} 1. Oven preheating and pan preparation Start by preheating your oven to 350°F (175°C). Next, grease a 9x5-inch loaf pan. This helps the bread slide out easily after baking. 2. Mixing dry ingredients In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Set this mixture aside for later. 3. Combining wet ingredients In a large bowl, mix 1 cup of canned pumpkin puree, 1/2 cup of granulated sugar, 1/4 cup of brown sugar, 1/2 cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until everything is well combined. 1. Gradually adding dry to wet ingredients Now, slowly add the dry mixture to the wet ingredients. Stir gently until everything is just combined. Avoid overmixing, as this can make your bread tough. 2. Preparing the cream cheese mixture In a separate bowl, beat 4 ounces of softened cream cheese with 1/4 cup of powdered sugar and 1 teaspoon of lemon juice. Mix until smooth and creamy. 1. Layering pumpkin batter and cream cheese Spoon half of the pumpkin batter into your prepared loaf pan. Next, dollop half of the cream cheese mixture on top of the pumpkin batter. 2. Swirling for marbled effect Use a butter knife to swirl the cream cheese gently into the pumpkin batter. This creates a lovely marbled effect. 3. Baking time and testing for doneness Add the rest of the pumpkin batter over the cream cheese layer. Then, spoon the remaining cream cheese mixture on top. Swirl again for more marbling. Bake in the preheated oven for 55-65 minutes. Use a toothpick to check if it’s done; it should come out clean when inserted into the center. - How to prevent overmixing To avoid tough bread, mix the dry and wet ingredients gently. Stir until combined but don’t worry about lumps. This keeps your bread soft and moist. - Tips for a perfect swirl effect Use a butter knife to swirl the cream cheese mixture into the pumpkin batter. Don’t mix too much; you want distinct swirls. This makes each slice look beautiful. - Using the right baking pan A 9x5-inch loaf pan works best for this recipe. It helps the bread bake evenly. Greasing the pan thoroughly prevents sticking. - Presentation ideas Slice the bread and dust it with powdered sugar. This adds a touch of sweetness. A nice serving plate makes it look fancy. - Pairing with whipped cream or ice cream Serve with a dollop of whipped cream on the side. A scoop of vanilla ice cream also adds a creamy touch. Both make this bread a delicious dessert. - Overbaking or underbaking Keep an eye on baking time. Check with a toothpick in the center. It should come out clean. Overbaking can dry out the bread. - Substituting ingredients correctly If you swap ingredients, flavors may change. For example, using a different oil can alter the taste. Stick to the recipe for the best results. Pro Tips Use Fresh Spices: Ensure your ground spices, especially cinnamon and nutmeg, are fresh for the best flavor. Old spices can lose potency and affect the taste of your bread. Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to a dense texture rather than a light and fluffy bread. Room Temperature Ingredients: For a smoother cream cheese swirl, make sure the cream cheese is at room temperature before mixing. This will prevent lumps and ensure a creamy consistency. Check for Doneness: Ovens can vary, so start checking your bread a few minutes before the recommended baking time. A toothpick inserted into the center should come out clean or with a few moist crumbs. {{image_2}} You can make Pumpkin Cream Cheese Swirl Bread even better with a few fun twists. - Adding nuts: Chopped walnuts or pecans give a nice crunch. They also add rich flavor. Just fold in about half a cup when mixing the batter. You can use one type or mix both for more texture. - Incorporating chocolate chips: For a sweet touch, add chocolate chips. They melt and create pockets of gooey goodness. Use about a half cup of semi-sweet or dark chocolate chips. Mix them into the pumpkin batter for a delightful treat. Want to make this bread fit your diet? Here are some easy swaps. - Gluten-free options: If you need gluten-free bread, swap all-purpose flour for a gluten-free blend. Many blends work well in baking. Just make sure it’s a one-to-one replacement. This way, you still get that fluffy texture. - Vegan substitutions: To make this bread vegan, you can replace the eggs. Use a flax egg instead. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes before adding it to the mix. Also, swap the cream cheese with a plant-based cream cheese for a tasty vegan version. To store your Pumpkin Cream Cheese Swirl Bread at room temperature, keep it in an airtight container. This helps keep the bread soft and moist. You can also wrap it in plastic wrap for added protection. Avoid placing it in the fridge, as that can dry it out. For long-term storage, freezing is a great option. Slice the bread and wrap each piece tightly in plastic wrap. Then, place the slices in a freezer bag. This way, you can enjoy a slice any time you want! When you're ready to eat it, take out a slice and let it thaw at room temperature. To reheat thawed bread, preheat your oven to 350°F (175°C). Place the slice on a baking sheet and warm it for about 10 minutes. This brings back its fresh-baked taste and texture. Enjoy your delicious bread whenever you want! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Make sure to cook and puree it first. Fresh pumpkin has a different moisture level, so adjust your recipe as needed. How long does Pumpkin Cream Cheese Swirl Bread last? This bread lasts about 3 to 5 days at room temperature. Store it in an airtight container to keep it fresh. You can also refrigerate it for about a week. Can I make mini loaves instead of a single loaf? Absolutely! You can use mini loaf pans. Bake them for about 25 to 30 minutes. Check with a toothpick for doneness. What should I do if my bread is too dense? If your bread is dense, it may be due to overmixing. Mix just until combined. Also, check your baking soda and powder for freshness. You now have all the steps to bake delicious Pumpkin Cream Cheese Swirl Bread. Start by gathering your ingredients, mixing them, and following the tips for a perfect loaf. Remember, practice makes perfect, so don’t worry if it’s not right the first time. With these guidelines, you can impress your friends and family. Enjoy the process and the tasty results. Baking is fun, and you'll love sharing your creation!

Pumpkin Cream Cheese Swirl Bread

A deliciously moist bread swirled with cream cheese and pumpkin flavors, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
  • 1 cup canned pumpkin puree
  • 0.5 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 teaspoon lemon juice

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
  • In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  • In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined - be careful not to overmix.
  • In a separate bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth.
  • Spoon half of the pumpkin batter into the prepared loaf pan, then dollop half of the cream cheese mixture on top. Use a butter knife to swirl it gently.
  • Add the remaining pumpkin batter on top of the cream cheese layer, followed by the remaining cream cheese mixture. Swirl again to create a marbled effect.
  • Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Serve sliced with a dusting of powdered sugar on top, and add a small dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra treat.
Keyword bread, cream cheese, dessert, pumpkin