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Easy Cinnamon Sugar Pumpkin Bread with Cream Cheese Swirl

cinnamon sugar pumpkin bread with cream cheese swirl - featured image
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This moist and tender pumpkin bread features a tangy cream cheese swirl and a crunchy cinnamon sugar topping. It’s the perfect make-ahead treat for fall gatherings, brunches, or holiday tables.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 can (15 oz or 425g) pumpkin puree
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly spray the parchment with non-stick spray.
  2. Make the cream cheese swirl first. In a medium bowl, beat the softened cream cheese with ¼ cup sugar until smooth and creamy. Add the egg yolk and ½ teaspoon vanilla extract, and beat until well combined. Set aside at room temperature.
  3. Whisk the dry ingredients together. In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until evenly distributed.
  4. Mix the wet ingredients. In a separate medium bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  5. Combine wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold together gently until just combined. Do not overmix.
  6. Layer the batter and cream cheese mixture. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter, using about half of it. Gently swirl with a knife or skewer. Pour the remaining pumpkin batter on top and spread gently. Add the rest of the cream cheese mixture in spoonfuls and swirl again.
  7. Add the cinnamon sugar topping. In a small bowl, mix together 2 tablespoons sugar and 1 teaspoon cinnamon. Sprinkle evenly over the top of the batter.
  8. Bake for 55-65 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  9. Cool in the pan on a wire rack for 15 minutes. Then use the parchment paper sling to lift the bread out and transfer to the rack to cool completely. Wait at least 1 hour before slicing.

Notes

Room temperature ingredients are key for a smooth cream cheese swirl. Do not overmix the batter to keep the bread tender. Let the bread cool completely before slicing to maintain the swirl pattern. The bread tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar, fall baking, quick bread, easy pumpkin bread

Find it online: https://forkifyfun.com/easy-cinnamon-sugar-pumpkin-bread-with-cream-cheese-swirl/