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Cozy One-Bowl Pumpkin Bread with Cream Cheese Swirl

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This incredibly moist pumpkin bread features a tangy cream cheese swirl that stays perfectly marbled throughout. Made in one bowl with simple ingredients, it’s the ultimate comfort food for fall—perfect for cozy evenings, potlucks, or a simple Tuesday night treat.

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 ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • ¼ cup (60g) unsalted butter, melted
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 tablespoon all-purpose flour (for cream cheese swirl)
  • 1 teaspoon vanilla extract (for cream cheese swirl)
  • 1 large egg yolk (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 the long sides. Alternatively, grease the pan thoroughly with butter or non-stick spray.
  2. Make the cream cheese swirl: In a medium bowl, combine softened cream cheese, ¼ cup (50g) granulated sugar, 1 tablespoon flour, 1 teaspoon vanilla extract, and 1 egg yolk. Beat with a hand mixer on medium speed until smooth and creamy, about 1-2 minutes. Set aside.
  3. In a large mixing bowl, whisk together 1 ¾ cups (220g) 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 cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves until evenly distributed.
  4. Make a well in the center of the dry ingredients. Add the entire can of pumpkin puree, ½ cup (120ml) vegetable oil, ¼ cup (60g) melted butter, 2 large eggs, and 2 teaspoons vanilla extract. Stir with a rubber spatula or wooden spoon until just combined. Do not overmix; a few lumps are fine.
  5. Pour half of the pumpkin batter into the prepared loaf pan and spread into an even layer. Drop half of the cream cheese mixture by spoonfuls over the batter. Pour the remaining pumpkin batter on top and spread gently. Drop the remaining cream cheese mixture by spoonfuls on top.
  6. Using a butter knife or skewer, gently swirl through the batter in figure-eight motions, inserting the knife all the way to the bottom. Make about 5-6 passes—do not over-swirl.
  7. 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 (around 40 minutes), tent loosely with aluminum foil. Start checking at 50 minutes.
  8. Let the bread cool in the pan on a wire rack for 15-20 minutes. Then, using the parchment paper sling, lift the bread out and transfer to the cooling rack to cool completely—at least 1 hour before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. For clean slices, chill the bread in the fridge for 30 minutes before slicing. The bread tastes even better the next day. Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, one-bowl, fall recipe, comfort food, easy baking, pumpkin spice

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