Recipe
Cream Cheese Swirl Pumpkin Bread
This is a classic spiced pumpkin quick bread with a cream cheese ribbon baked through the center. The loaf keeps the moist crumb, warm spice, and pumpkin-forward flavor expected from pumpkin bread while framing the cream cheese as a clear variation.
Ingredients
Pumpkin Bread | |
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3 1⁄2 | cups all-purpose flour |
2 | teaspoons baking soda |
1 1⁄2 | teaspoons fine salt |
2 | teaspoons ground cinnamon |
1 | teaspoon ground ginger |
1⁄2 | teaspoon ground nutmeg |
1⁄4 | teaspoon ground cloves |
4 | egg, large |
2 | cups granulated sugar |
1⁄2 | cup brown sugar, packed |
15 | ounces pumpkin puree |
1 | cup neutral oil |
1⁄2 | cup water |
2 | teaspoons vanilla extract |
Cream Cheese Swirl | |
8 | ounces cream cheese, softened |
1⁄3 | cup granulated sugar |
1 | egg, large |
2 | tablespoons all-purpose flour |
1 | teaspoon vanilla extract |
Instructions
| 1. | Heat the oven to 350 degrees Fahrenheit and grease two 9 by 5 inch loaf pans. |
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| 2. | Line each pan with a strip of parchment paper, leaving overhang on the long sides for lifting. |
| 3. | Whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. |
| 4. | Whisk the eggs, granulated sugar, brown sugar, pumpkin puree, oil, water, and vanilla in a separate bowl until smooth. |
| 5. | Add the pumpkin mixture to the flour mixture and fold just until no dry streaks remain. |
| 6. | Beat the cream cheese, sugar, egg, flour, and vanilla in a medium bowl until smooth. |
| 7. | Divide half of the pumpkin batter between the prepared pans and smooth it into an even layer. |
| 8. | Spoon the cream cheese filling down the center of each pan, keeping a small border around the edges. |
| 9. | Divide the remaining pumpkin batter over the filling and spread it gently to cover most of the cream cheese. |
| 10. | Run a butter knife through each loaf in a few broad figure-eight motions to create a gentle swirl. |
| 11. | Bake until the tops are set and a tester inserted into the pumpkin bread portion comes out with only moist crumbs, 60 to 70 minutes. |
| 12. | Cool the loaves in the pans for 20 minutes. |
| 13. | Lift the loaves onto a wire rack and cool completely before slicing. |
Published on Aug 02, 2024 by Luminița
