Description
Indulge in the ultimate fall treat with our Pumpkin Bread With Cream Cheese Swirl recipe. Learn how to create this moist and flavorful dessert today!
Ingredients
- 1 1/2 cups (210g) all-purpose flour
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) ground cinnamon
- 1 large egg
- 1 cup (200g) sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (245g) pumpkin purée
- 2 tablespoons (30 ml) sour cream or plain Greek yogurt
- 1 tablespoon (15 ml) vanilla extract
- 4 ounces (115g) cream cheese, at room temperature
- 2 tablespoons (30 ml) unsalted butter, at room temperature
- 2 teaspoons (10 ml) vanilla extract
- 2 cups (240g) powdered sugar
Instructions
- Set your oven to 325°F and prepare a 9×5-inch loaf pan by lining it with parchment paper, ensuring there is extra hanging over the sides. Apply a light coat of baking spray or a bit of butter and flour to the parchment.
- In a medium or large mixing bowl, blend the flour, baking soda, salt, and cinnamon. Once mixed, keep it aside for later use.
- In the bowl of a stand mixer equipped with the paddle attachment, combine the egg and sugar. Beat at a medium speed for about 5 minutes until the mixture becomes airy and light. Gradually reduce the speed and gently pour the oil along the bowl’s edge. Add in the pumpkin purée, sour cream, and vanilla, and continue mixing until everything is smooth. (An electric hand mixer can also be used here.)
- Switch off the mixer. Carefully incorporate the flour mixture into the wet ingredients by folding it gently with a spatula until just blended. Move this mixture back to the original bowl used for the dry ingredients, and set it aside.
- Clean and dry the stand mixer’s bowl and paddle attachment to prepare for the filling. Mix the cream cheese, butter, vanilla, powdered sugar, and a quarter cup of the pumpkin batter in the bowl, then beat at medium speed for 2 to 3 minutes until it reaches a creamy consistency.
- Distribute half of the batter into the loaf pan, smoothing it out evenly. Add the cream cheese filling over this layer, spreading it uniformly. Cover the filling with the remaining batter.
- Bake the loaf for approximately 1 hour, or until the center springs back when gently pressed. If it still feels soft, extend baking by 10 to 15 minutes. Allow the loaf to cool in the pan on a wire rack for 30 minutes, then use the parchment paper to lift it out and let it cool fully.
- Wrap the pumpkin bread in plastic wrap to keep it fresh for up to three days, or place it in the freezer for up to two weeks. To serve, allow it to thaw at room temperature overnight.
Notes
- To ensure a moist and tender loaf, avoid overmixing the batter once dry ingredients are added.
- For a richer flavor, consider adding chopped nuts or chocolate chips to the batter.
- For a decorative finish, sprinkle cinnamon or powdered sugar on top of the loaf before baking.
