Print

Moist Pumpkin Bread with Cream Cheese Ribbon Swirl

moist pumpkin bread with cream cheese ribbon swirl - featured image
Print Recipe

A tender, rich pumpkin bread with a moist and tangy cream cheese ribbon swirl, perfect for cozy fall mornings or casual gatherings.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup (150 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil (can swap with melted coconut oil)
  • 2 large eggs, room temperature
  • 1 cup (240 g) pure pumpkin purée (100% pumpkin, not pie filling)
  • 1 teaspoon vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ¼ cup (30 g) powdered sugar
  • 1 large egg yolk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil until combined. Add eggs one at a time, beating after each addition. Stir in pumpkin purée and vanilla extract.
  4. Gradually fold the dry ingredients into the wet ingredients with a rubber spatula until no flour streaks remain. Do not overmix.
  5. In a separate bowl, beat cream cheese, powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. Pour half of the pumpkin batter into the prepared pan. Dollop half of the cream cheese mixture over it. Spread the remaining pumpkin batter on top, then spoon the rest of the cream cheese on the surface. Swirl gently with a butter knife or skewer to create a ribbon effect.
  7. Bake in the preheated oven for 55-65 minutes. Check doneness by inserting a toothpick near the center; it should come out with a few moist crumbs but no wet batter. Tent with foil if cream cheese browns too fast.
  8. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Do not overmix the batter to keep the bread tender. Use room temperature eggs and cream cheese for smooth batter. Swirl cream cheese gently to preserve the ribbon effect. If batter is too thick, add 1-2 tablespoons of milk. Tent with foil if cream cheese browns too quickly. Let bread cool completely before slicing for cleaner cuts.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, fall baking, moist pumpkin bread, easy pumpkin bread, homemade pumpkin bread, cream cheese ribbon

Find it online: https://junomeals.com/moist-pumpkin-bread-with-cream-cheese-ribbon-swirl-easy-homemade-recipe/