Description
Indulge in the irresistible flavors of Pumpkin Cream Cheese Swirl Bread with this easy-to-follow recipe. Learn how to create this delicious treat today!
Ingredients
Scale
- 1 1/2 cups (210g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) ground cinnamon
- 1 large egg
- 1 cup (200g) sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (240g) pumpkin purée
- 2 tablespoons (30 ml) sour cream or plain Greek yogurt
- 1 tablespoon (15 ml) vanilla extract
- 4 ounces (113g) cream cheese, at room temperature
- 2 tablespoons (30 ml) unsalted butter, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (240g) powdered sugar
Instructions
- Set your oven to a temperature of 325°F. Prepare a 9×5-inch loaf pan by lining it with parchment paper, ensuring there’s extra hanging over the longer edges. Lightly coat the paper with baking spray or a combination of butter and flour.
- In a medium or large bowl, blend the flour, baking soda, salt, and cinnamon, then set this mixture aside.
- In the bowl of a stand mixer equipped with a paddle attachment, mix the egg and sugar together. Beat on medium speed for about 5 minutes until the mixture becomes airy and pale. Reduce the speed to low, and carefully pour in the oil along the side of the bowl. Add the pumpkin purée, sour cream, and vanilla extract, and continue mixing until the mixture is smooth. Alternatively, an electric hand mixer can be used for this step.
- Stop the mixer and gently fold in the flour mixture by hand until just incorporated. Move this batter back into the bowl you used for the flour and set it aside.
- Clean and dry the stand mixer’s bowl and paddle attachment to prepare the filling. Mix the cream cheese, butter, vanilla extract, powdered sugar, and a quarter cup of the pumpkin batter. Beat on medium speed until the mixture is smooth and creamy, which should take about 2 to 3 minutes.
- Pour half of the batter into the prepared loaf pan, smoothing it out. Add the cream cheese filling on top of this layer and spread it evenly. Cover the filling with the rest of the batter.
- Bake the bread for approximately one hour, or until the center bounces back when gently pressed with your finger. If it remains indented, continue baking for another 10 to 15 minutes. Allow the loaf to cool in the pan on a wire rack for 30 minutes, then use the parchment paper “handles” to lift it out and let it cool completely.
- You can keep the pumpkin bread wrapped tightly in plastic for up to three days, or freeze it for up to two weeks. Allow it to thaw overnight at room temperature before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 4g
Keywords: american, dessert, homemade
