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Best Pumpkin Cream Cheese Bread Recipe

A loaf of moist pumpkin cream cheese bread, sliced to show the thick, white cream cheese swirl inside.
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Make this moist pumpkin cream cheese bread with a perfect, non-sinking cream cheese swirl. This recipe translates bakery secrets for a tender, spiced loaf ideal for breakfast or dessert.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 large egg yolk (for filling)
  • 1/2 teaspoon vanilla extract (for filling)

Instructions

  1. Preheat your oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mix aside.
  3. In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix; a few streaks of flour are fine. This keeps the bread tender.
  5. Prepare the cream cheese filling: Beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until the mixture is smooth and lump-free.
  6. Pour half of the pumpkin batter into the prepared loaf pan.
  7. Drop spoonfuls of the cream cheese filling evenly over the batter layer.
  8. Pour the remaining pumpkin batter over the cream cheese layer.
  9. Use a knife or skewer to gently swirl the cream cheese through the batter. Make figure-eight motions without over-mixing to prevent the swirl from sinking completely.
  10. Bake for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean or with moist crumbs attached.
  11. Let the pumpkin cream cheese bread cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a bakery-style loaf, use the lower end of the baking time for a moister crumb, checking frequently after 50 minutes.
  • If you want a stronger swirl definition, chill the cream cheese filling slightly before dropping it onto the batter.
  • This recipe works well as a Starbucks copycat pumpkin bread when served slightly warm.

Nutrition

Find it online: https://kitchenslang.com/pumpkin-cream-cheese-bread-recipe/