Pumpkin Cream Cheese Swirl Loaf
Filled with cream cheese swirl and a pumpkin spiced flavor, Pumpkin Cream Cheese Swirl Loaf is a moist and flavorful bread that you will want to make year-round!
Servings: 12
Calories: 339kcal
Ingredients
LOAF
- 2 large eggs, room temperature
- ½ cup (109 g) vegetable oil
- 1 tablespoon vanilla extract
- 1 can (15 ounces) pumpkin puree
- 1 cup (200 g) granulated sugar
- ⅓ cup (67 g) packed brown sugar
- 1 ¾ cups (219 g) bread flour (can use all-purpose in a pinch)
- 1 tablespoon homemade pumpkin spice, 2 tablespoons if using store-bought
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
CREAM CHEESE SWIRL
- 8 ounces cream cheese, room temperature
- ½ cup (62.5 g) confectioners' sugar
Instructions
- Preheat oven to 375°F. Spray loaf pan and set aside. I used a 9x5 loaf pan.
- In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.
- Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined. Set aside.
- In a medium bowl, beat cream cheese until smooth. Add in confectioners' sugar and beat until well combined.
- Pour half of the batter into a greased bread pan, topping with half of the cream cheese mixture.
- Using a butter knife, gently swirl in the cream cheese mixture.
- Pour in the remaining batter and then top in the other half of the cream cheese mixture. Gently swirl in the cream cheese with the butter knife.
- In the middle rack with the upper rack removed (this loaf will rise considerably), bake for 50-65 total minutes. However, check the loaf at 40 minutes and if it is starting to brown too much, cover with a loose foil tent. (I spray the foil with non-stick spray first.)
- Allow cooling for at least 15 minutes before removing from pan. Best served warm, but not hot.
Nutrition
Calories: 339kcal