Print

Best Easy One-Bowl Pumpkin Bread with Cream Cheese Swirl

pumpkin bread with cream cheese swirl - featured image
Print Recipe

This easy one-bowl pumpkin bread with a tangy cream cheese swirl is moist, tender, and perfect for fall. Made with simple pantry ingredients and no mixer required, it’s a crowd-pleaser that tastes even better on day two.

Ingredients

Scale
  • 1 ¾ cups (210g) 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 can (15 oz) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 1 tablespoon milk (optional, for cream cheese swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the two long sides.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with ¼ cup sugar, 1 tablespoon flour, and ½ teaspoon vanilla extract until smooth. If too thick, add 1 tablespoon milk. Set aside.
  3. Mix dry ingredients: In a large mixing bowl, whisk together 1 ¾ cups flour, 1 cup granulated sugar, ½ cup packed brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
  4. Add wet ingredients: Make a well in the center of dry ingredients. Add pumpkin puree, ½ cup vegetable oil, 2 eggs, and 1 teaspoon vanilla extract. Whisk until just combined (a few lumps are fine). Do not overmix.
  5. Fill the pan: Pour half of the pumpkin batter into the prepared pan. Drop spoonfuls of half the cream cheese mixture over the batter. Pour remaining pumpkin batter on top, then drop remaining cream cheese mixture in spoonfuls.
  6. Create the swirl: Use a butter knife or skewer to drag through the batter in a figure-eight pattern (5-6 passes). Do not over-swirl.
  7. Bake for 55-65 minutes. Check at 50 minutes; bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil for last 15 minutes.
  8. Cool in pan for 15 minutes, then use parchment to lift bread onto a cooling rack. Cool completely (1-2 hours) before slicing.

Notes

Room temperature ingredients are key for best texture. Adding flour to the cream cheese mixture prevents it from sinking. Cool completely before slicing to keep the swirl intact. Bread tastes even better on day two. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use dairy-free cream cheese.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, easy pumpkin bread, one bowl pumpkin bread, fall baking, pumpkin loaf

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