Pumpkin Cream Cheese Bread (Recipe for Printing)
Moist pumpkin bread with sweet cream cheese swirl—perfect for autumn gatherings, breakfast, or snacking.
# What You Need:
→ Pumpkin Batter
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
04 -
1 tablespoon pumpkin spice mix
05 -
1/2 teaspoon salt
06 -
1 cup pumpkin puree
07 -
1/2 cup vegetable oil
08 -
1 cup granulated sugar
09 -
1/2 cup brown sugar
10 -
2 large eggs
11 -
1 teaspoon vanilla extract
→ Cheesecake Swirl
12 -
8 ounces cream cheese, softened
13 -
1/4 cup granulated sugar
14 -
1 large egg yolk
15 -
1/2 teaspoon vanilla extract
# How to Make It:
01 -
Preheat the oven to 350°F (175°C). Grease a standard loaf pan with nonstick spray or butter.
02 -
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin spice mix, and salt until evenly combined.
03 -
In a large bowl, whisk pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until the mixture is smooth and homogenous.
04 -
Gently fold the dry mixture into the wet mixture, stirring until no flour pockets remain. Do not overmix for best texture.
05 -
In a separate bowl, beat softened cream cheese with 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until creamy and smooth.
06 -
Pour half of the pumpkin batter into the greased loaf pan. Spread cream cheese filling evenly over the batter. Top with the remaining pumpkin batter. Use a kitchen knife to swirl the cream cheese into the pumpkin batter for a marbled effect.
07 -
Place the pan on the center rack and bake for 30 to 45 minutes, or until a toothpick inserted near the center comes out clean, with moist crumbs but no wet batter.
08 -
Allow the bread to cool in the pan for 20 minutes, then transfer to a wire rack to cool completely before slicing and serving.
# Extra Tips:
01 -
Use room-temperature cream cheese for easier blending and a silkier cheesecake swirl.