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Cozy One-Bowl Pumpkin Bread with Cream Cheese Swirl

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This moist and tender pumpkin bread features a tangy cream cheese swirl that cuts through the sweetness. Made in one bowl with simple ingredients, it’s the perfect easy fall treat that even pumpkin skeptics will love.

Ingredients

Scale
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar (light or dark)
  • ½ cup (120ml) vegetable oil (or other neutral oil)
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese swirl)

Instructions

  1. Preheat your oven to 350°F (177°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. Soften the cream cheese by letting it sit at room temperature while you prepare the batter. If short on time, microwave unwrapped cream cheese in a small bowl for 10-15 seconds until soft but not melted.
  3. In a large mixing bowl, combine 1 cup pumpkin puree, 1 cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, and 2 teaspoons vanilla extract. Whisk until smooth and glossy.
  4. Add 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves directly into the same bowl. Stir gently with a wooden spoon or rubber spatula until just combined. Do not overmix; a few small lumps are fine.
  5. In a small bowl, combine softened 8 ounces cream cheese, ¼ cup granulated sugar, 1 large egg yolk, and 1 teaspoon vanilla extract. Beat with a hand mixer or whisk until smooth and creamy, about 30 seconds with a mixer or 1 minute by hand.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop half of the cream cheese mixture by spoonfuls over the batter. Pour the remaining pumpkin batter on top and spread gently. Drop the remaining cream cheese mixture by spoonfuls on top. Use a butter knife or skewer to gently swirl in a figure-eight pattern, making 5-6 passes. Do not over-swirl.
  7. Bake for 55-65 minutes, until a toothpick inserted into the center (avoiding cream cheese pockets) comes out clean or with a few moist crumbs. If the top browns too quickly around 40 minutes, tent loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Use the parchment overhang to lift the bread out and transfer to the rack to cool completely, at least 1 hour, before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let the bread cool completely before slicing to allow the cream cheese swirl to set. The bread tastes even better on day two. For a taller loaf, use an 8×4-inch pan and increase baking time by 5-10 minutes. To freeze, wrap tightly in plastic wrap and foil for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, one-bowl recipe, fall baking, easy pumpkin bread, moist pumpkin bread, cream cheese pumpkin bread

Find it online: https://tablemira.com/cozy-one-bowl-pumpkin-bread-with-cream-cheese-swirl/