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Description
Enjoy this moist and flavorful Pumpkin Cream Cheese Swirl Bread, perfect for fall gatherings or a cozy treat. It features pumpkin puree and a delicious cream cheese swirl.
Ingredients
Scale
- 15 ounces pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar
- 1 large egg yolk
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, combine pumpkin puree, 1 cup sugar, and vegetable oil. Beat in 2 eggs.
- In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together cream cheese, 2 tablespoons sugar, and egg yolk until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spoon dollops of cream cheese mixture over the pumpkin batter.
- Pour remaining pumpkin batter over the cream cheese mixture.
- Swirl the cream cheese mixture into the pumpkin batter using a knife or skewer.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, use brown sugar instead of granulated sugar in the pumpkin batter.
- Add chopped nuts or chocolate chips to the batter for added texture and flavor.
- Store the bread in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg