Cream Cheese Swirl Pumpkin Bread
- Prep Time 15 minutes
- Cook Time 45 minutes
- Total Time 1 hour
- Yield 16 servings
- Category quick bread
- Method oven
- Cuisine american
Cream Cheese Swirl Pumpkin Bread
Why choose between pumpkin bread and cheesecake when you can have both! This super moist cream cheese swirl pumpkin bread is packed full of spiced pumpkin flavor with the most dreamy, creamy cream cheese swirl. You’ll love this easy pumpkin bread all fall long!
- Prep Time 15 minutes
- Cook Time 45 minutes
- Total Time 1 hour
- Yield 16 servings
- Category quick bread
- Method oven
- Cuisine american
Ingredients
Units
For the pumpkin bread
- 1 1/2 cups Baker’s Corner All Purpose Flour
- 3/4 cups Baker’s Corner Granulated Sugar
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon Stonemill Ground Nutmeg
- 2 teaspoons Stonemill Ground Cinnamon
- 1/2 teaspoon cloves
- 1 teaspoon vanilla
- 2 eggs
- 1 cup Baker’s Corner 100% Pure Canned Pumpkin
- 1/3 cup milk
- 1/2 cup canola (or vegetable) oil
For the cream cheese swirl
- 8 ounces Happy Farms Cream Cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 2 Tablespoons Baker’s Corner All Purpose Flour
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. In a large bowl, mix together flour, sugar, baking soda & powder, salt, nutmeg, cinnamon, and cloves until combined.
- Make a well in the center of your dry ingredients. Pour in eggs, oil, milk, vanilla, and pumpkin puree.
- Whisk together the wet ingredients for about 30 seconds, then fold them into the dry ingredients until just combined.
- Line a 1 lb loaf pan with parchment paper on all side. Pour half of the batter into the loaf pan. Set the remaining batter aside.
- In a clean bowl beat together the cream cheese, sugar, egg, flour, and vanilla until creamy. Do not over mix.
- Pour the cream cheese mixture over the pumpkin batter in the loaf pan. Pour the rest of the pumpkin bread batter over the cream cheese.
- Use a butter knife to swirl the cream cheese and pumpkin together. Do not overswirl–you want thick ribbons of cream cheese.
- Bake at 350°F for 45 minutes or until a knife inserted into the middle comes out mostly clean. Allow to cool completely before slicing and serving!