Print

Easy One-Bowl Pumpkin Bread with Cream Cheese Swirl

pumpkin bread with cream cheese swirl - featured image
Print Recipe

This one-bowl pumpkin bread with cream cheese swirl is a moist, tender loaf that comes together in minutes. Perfect for busy fall days, it features a tangy cream cheese ribbon throughout and uses simple pantry ingredients.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/2 cup (120ml) vegetable oil (or canola, melted coconut oil)
  • 2 large eggs, room temperature
  • 1 3/4 cups (220g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 8 ounces (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese swirl)
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides, or grease thoroughly.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with 1/4 cup sugar, 1 teaspoon vanilla, and 1 tablespoon flour until smooth. Set aside.
  3. In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, brown sugar, vegetable oil, and eggs until smooth and glossy.
  4. Sprinkle flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon over the wet mixture. Fold with a rubber spatula just until no streaks of flour remain (15-20 strokes). Do not overmix.
  5. Pour half the batter into the prepared loaf pan and spread evenly.
  6. Drop half the cream cheese mixture in spoonfuls over the batter.
  7. Pour remaining batter on top, then add remaining cream cheese mixture in dollops.
  8. Use a butter knife or skewer to create a swirl pattern: drag through batter in a figure-eight pattern, making 6-8 passes total. Do not over-swirl.
  9. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely (1-2 hours) before slicing.

Notes

Room temperature ingredients blend better. Don’t overmix batter to avoid tough bread. Let cool completely before slicing for clean cuts. Bread tastes even better on day two. For dairy-free, use vegan cream cheese and coconut oil. For gluten-free, use 1:1 gluten-free baking flour blend.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, one-bowl, fall recipe, easy pumpkin bread, moist pumpkin bread

Find it online: https://perkypan.com/easy-one-bowl-pumpkin-bread-with-cream-cheese-swirl/