Pumpkin Cream Cheese Swirl Bread
'Tis the season for soups and all things pumpkin-flavored. I'm sharing this easy but tasty pumpkin bread with a light cream cheese swirl. Try this recipe if you're on the fence about anything pumpkin flavored! It's not too heavy on the pumpkin.
A couple notes:
- This recipe is for a single loaf of bread, I'm using two smaller dishes beause we're gifting one to a friend.
- Don't forget to use parchament paper or lightly grease your pan! Try to not get too heavy with the grease otherwise it might make your bread heavy and greasy.
Pumpkin Cream Cheese Swirl Bread
Ingredients: for the bread
1/4 cup olive oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 cup pumpkin puree
1 egg, room temp
2 tsp vanilla extract
1 1/2 cups flour (I use all-purpose)
1 tsp cinnamon
2 tsp pumpkin pie spice
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt (I use fine sea salt)
Optional: 1 tsp nutmeg
Ingredients: for the cream cheese swirl
1/2 a block of cream cheese (4 oz), room temp
2 tbsp flour
1 tsp vanilla extract
1 egg, room temp
Let's get this bread:
Preheat oven to 350° F and line a loaf pan with parchment paper (or lightly grease).
Mix the oil, sugars, pumpkin puree, egg, and vanilla extract in a large bowl or a stand mixer using the paddle attachment. Mix until smooth.
Add the flour, baking powder & soda, cinnamon, pumpkin pie spice, and salt to a small bowl and whisk.
Add the dry goods to the wet ingredients and fold until just combined. Try not to overmix!
Using the bowl from the dry ingredients, mix the cream cheese, flour, vanilla extract, and egg until smooth and silky.
Pour the pumpkin batter into your loaf pan and add the cream cheese mixture to the top. Use a knife and a scooping motion to pull the pumpkin batter to the top to create a swirly look.
Bake at 350° F for 45 - 50 minutes. Use the toothpick method to check for doneness at the 45-minute mark. The top should look shiny but not wet.
Xx, Riss
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