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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!

Course Dessert
Cuisine American
Keyword Pumpkin Cream Cheese Swirl Loaf
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12
Calories 339 kcal
Author Amanda Rettke-iambaker.net

Ingredients

LOAF

  • 2 large eggs, room temperature
  • 1/2 cup (109g) vegetable oil
  • 1 tablespoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/3 cup (67g) packed brown sugar
  • 1 3/4 cups (219g) bread flour (can use all-purpose in a pinch)
  • 1 tablespoon homemade pumpkin spice, 2 tablespoons if using store-bought
  • 1 teaspoon baking soda
  • 1/2 teaspoon Kosher salt

CREAM CHEESE SWIRL

  • 8 oz cream cheese, room temperature
  • 1/2 cup (100g) confectioners sugar

Instructions

  1. Preheat oven to 375°F. Spray loaf pan and set aside. I used a 9x5 loaf pan.

  2. In a large bowl, beat in eggs, vegetable oil, vanilla extract, pumpkin puree, brown sugar, and granulated sugar.

  3. Add in flour, pumpkin spice, baking soda, and salt. Stir with a spatula until combined. Set aside.

  4. In a medium bowl, beat cream cheese until smooth. Add in confectioners sugar and beat until well combined.

  5. Pour half of the batter into a greased bread pan, topping with half of the cream cheese mixture.

  6. Using a butter knife, gently swirl in the cream cheese mixture.

  7. 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.

  8. 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.)

  9. Allow cooling for at least 15 minutes before removing from pan. Best served warm, but not hot.