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Creamy Cinnamon Sugar Pumpkin Bread with Cream Cheese Swirl

Creamy Cinnamon Sugar Pumpkin Bread with Cream Cheese Swirl - featured image
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This quick and easy pumpkin bread features a creamy cinnamon sugar swirl and a ribbon of tangy cream cheese, topped with a crunchy cinnamon sugar crust. It’s the perfect fall comfort food that comes together in under 15 minutes.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 cup (240g) pumpkin puree (100% pure pumpkin)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the paper and exposed pan with non-stick spray.
  2. In a large bowl, whisk together flour, 1 cup granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin pie spice, and 1 teaspoon cinnamon.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and 1 teaspoon vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (do not overmix). Batter will be thick.
  5. In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, egg yolk, and ½ teaspoon vanilla extract until smooth and lump-free (about 2 minutes with a hand mixer).
  6. In another small bowl, stir together 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping.
  7. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon the cream cheese mixture over the batter, spreading gently to the edges but not to the rim. Pour the remaining pumpkin batter on top and spread carefully to cover the cream cheese.
  8. Gently drag a butter knife or skewer through the batter in a figure-eight pattern 4-5 times (do not over-swirl). Sprinkle the top evenly with the cinnamon sugar mixture.
  9. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly after 40 minutes, tent loosely with foil.
  10. Cool in the pan on a wire rack for 20 minutes. Then lift out using parchment handles and transfer to the rack to cool completely before slicing.

Notes

For best results, use room temperature cream cheese and egg yolk to avoid lumps. Do not overmix the batter or over-swirl the cream cheese. Let the bread cool completely before slicing to keep the swirl intact. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar, fall baking, quick bread, pumpkin recipe

Find it online: https://sagestirs.com/creamy-cinnamon-sugar-pumpkin-bread-with-cream-cheese-swirl/