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Pumpkin Cream Cheese Swirl Bread - a super moist and delicious bread with a cream cheese filling perfect for fall entertaining or a weekend brunch. | RotiNRice.com

Pumpkin Cream Cheese Swirl Bread

Pumpkin Cream Cheese Swirl Bread - a super moist and delicious bread with a cream cheese filling perfect for fall entertaining or a weekend brunch.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American, Western
Keyword: pumpkin cream cheese swirl bread
Servings: 12
Calories: 306kcal
Author: Linda Ooi

INGREDIENTS

Cream Cheese Swirl

  • 8 oz cream cheese (225g)
  • ¼ cup sugar (55g)
  • 1 large egg

Pumpkin Bread

  • cup all-purpose flour --> 190g (for high altitude add another 2 tbsp --> 210g)
  • tsp baking powder (for high altitude use 2 tsp)
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 large egg
  • cup vegetable oil (160ml)
  • ½ cup brown sugar (90g)
  • 1 cup pumpkin puree (250g)
  • ½ cup milk (120ml)

INSTRUCTIONS

  • Grease and flour a 9x5x3 inch loaf pan. Preheat oven to 350˚F (180°C). For high altitude preheat oven to 375˚F (190˚C).
  • In a medium size mixing bowl combine all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.

Cream Cheese Swirl

  • In a small bowl, beat cream cheese, sugar, and egg until smooth and combined. This should take about 2 minutes. Set aside.

Pumpkin Bread Batter

  • In a large bowl, beat egg, oil, brown sugar, pumpkin puree, and milk until combined. Add dry ingredients to pumpkin mixture. Stir until well combined.
  • Pour half batter into prepared pan. Then pour cream cheese mixture over pumpkin batter followed by the remaining batter over the cream cheese mixture. Swirl with a butter knife. Then gently tap the pan on the counter several times.
  • Bake in preheated oven for 1 hour or until a wooden toothpick inserted near the center comes out clean. For high altitude, bake for 50 minutes.
  • Cool in pan for 10 minutes, remove and allow pumpkin bread to cool completely on a wire rack before slicing.

NUTRITION

Calories: 306kcal
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