Pumpkin Bread with Cream Cheese Swirl
Sweet pumpkin puree and tart cream cheese filling come together in this warm, festive loaf of pumpkin bread with a cream cheese swirl! It’s perfect to celebrate the holidays or just to enjoy on a chilly fall day.
Servings: 8 slices
Ingredients
For the bread:
- 1 cup pumpkin puree
- ½ cup light brown sugar
- ½ cup granulated sugar
- ½ cup almond milk
- 2 eggs room temp
- ⅛ cup vegetable oil
- 2 cups flour
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the cream cheese swirl:
- 4 oz cream cheese room temp
- 1 egg
- ¼ cup granulated sugar
- ¼ cup flour
- 1 teaspoon vanilla extract
Instructions
For the bread:
- Preheat oven to 350ºF and prepare your loaf pan - spray down and line with winged parchment paper.
- Mix together pumpkin puree, sugars, eggs, milk and vegetable oil until combined.
- Add in all dry ingredients, folding in until mixed.
For the filling:
- In the bowl of a stand mixer with the paddle attachment, cream together cream cheese, egg, flour, and sugar, adding vanilla at the end.
To assemble:
- Pour half of your pumpkin batter into your loaf pan, then pour the filling on top of your first layer of batter - either spoon it out in sections, or pour a layer directly over the batter.
- Pour the rest of your batter over the filling - swirl again if you want, or leave the layers as-is.
- Bake for about 60-70 min, until a toothpick/knife comes out clean.
- Cool slightly, slice, and serve with butter or a nice fall-flavored jam!