Looking to spice up your basic pumpkin bread this fall? Try these Pumpkin Cream Cheese Swirl Loaves – they’re sure to be a new favorite!
Instead of the usual pumpkin bread, these babies have a fun swirled design thanks to a cream cheese filling gently mixed right into the batter. Bakers will love how easy they are to put together too.
Whether as an afternoon pick-me-up or packed in lunches, these loaves are sure to lift fall spirits. Give your baked goods lineup an exciting update with this trendy swirl bread – it’ll quickly become a new household favorite!
Ingredients
Pumpkin Bread:
- unsweetened pumpkin puree
- granulated white sugar
- firmly packed brown sugar
- skim milk
- canola or vegetable oil
- large whole egg
- all-purpose flour
- baking powder
- pumpkin pie spice
- salt
Cream Cheese Swirl:
- low-fat cream cheese, at room temperature
- granulated sugar substitute
- whole large egg
How To Make Pumpkin Bread With Cream Cheese Swirl
Begin by mixing the main wet ingredients in a large bowl. Stir in the pumpkin puree, then gradually add the white and brown sugars. Whisk well to make sure the sugar dissolves.
Next, pour in the milk and oil, which will help keep the mixture moist and soft. Add one large egg and mix everything together until smooth.
In a separate bowl, mix the flour, baking powder, pumpkin pie spice, and salt. Slowly add this dry mix to the wet ingredients, stirring gently until everything is just blended.
In another bowl, mix the cream cheese, sugar substitute, and egg together until the texture becomes smooth and creamy.
Spread half of the pumpkin batter evenly into the prepared pan. Drop spoonfuls of the cream cheese filling on top.
Using a butter knife, create swirls through the batter and filling.
Next, pour the rest of the pumpkin batter over the first layer, smoothing it out. Add the remaining cream cheese filling on top, and gently swirl it again with the knife for a marbled effect.
Bake for 55-65 minutes, or until a toothpick inserted in the middle comes out without any wet batter.
Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and savor the creamy pumpkin treat!
How To Store Pumpkin Cream Cheese Swirl Bread
To keep the moist crumb fresh longer, here are some tips:
Place cooled loaves in a resealable plastic bag so they’re protected from drying out. For the near future, leave them on the counter where cozy smells will spread.
Looking ahead? Chill enrichment by moving breads to the fridge for up to a week of enjoyment. The cream cheese swirls will stay silky smooth.
Or freeze your fall favorite – the zippy bag traps in freshness for slow savoring over winter months. Simply thaw slices overnight to toast and top with spreads on chilly mornings.
Top Tips
1. Use Room Temperature Ingredients
Make sure your cream cheese and egg for the swirl are at room temperature. This ensures a smoother, lump-free swirl that’s easy to mix into the batter.
2. Don’t Overmix the Batter
When combining the wet and dry ingredients, stir just until no streaks of flour remain. Overmixing can lead to a dense, tough bread instead of a tender, moist loaf.
3. Create Big, Beautiful Swirls
Use a butter knife or skewer to gently swirl the cream cheese layer through the pumpkin batter. Don’t overdo it — a few deep figure-eights will give you that perfect marbled effect.
4. Watch Your Bake Time
Start checking your bread around the 55-minute mark. Every oven bakes differently, and you want the loaf fully cooked without drying it out. Insert a toothpick — it should come out mostly clean with just a few moist crumbs (but no wet batter).
5. Let It Cool Properly
Cooling the bread for about 10 minutes in the pan helps it set and makes it easier to remove. After that, transferring it to a wire rack prevents soggy bottoms and keeps the loaf’s texture perfect.
6. Store It Right
Because of the cream cheese swirl, it’s best to refrigerate any leftovers after the first day.
7. Customize Your Spice Blend
You can stick with classic pumpkin pie spice, or experiment by adding extra cinnamon, nutmeg, or even a touch of ginger if you want to make the flavor pop a little more.
FAQs
Q: Can I use homemade pumpkin puree?
Absolutely! Just make sure it’s thick and not watery. If it’s too runny, your bread might end up underbaked or soggy.
Q: Can I swap the sugar substitute with regular sugar?
Yes, you can easily replace the granulated sugar substitute in the cream cheese swirl with regular granulated sugar if you prefer a traditional sweetness.
Q: How long does the bread stay fresh?
On the counter (well-wrapped), it’s best enjoyed within 2 days. In the fridge, it stays fresh for up to a week.
Q: Can I make this bread gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just check that your baking powder is gluten-free too.
Q: Why did my cream cheese swirl sink to the bottom?
If your batter is too thin or the cream cheese mixture is too heavy, the swirl can settle. Make sure both batters have a similar thickness, and avoid overloading with too much filling in one spot.
Q: Can I add extras like nuts or chocolate chips?
Definitely! Stir chopped pecans, walnuts, or even white chocolate chips into the pumpkin batter for extra texture and flavor. Just fold them in gently before layering the batter.
Q: How do I freeze the bread properly?
Wrap the fully cooled loaf tightly in plastic wrap, then in aluminum foil, or place it in a freezer-safe bag.
More Recipes
Pumpkin Cream Cheese Swirl Bread
Ingredients
- 1 cup unsweetened pumpkin puree
- 1 cup granulated white sugar
- 1/2 cup firmly packed brown sugar
- 1/2 cup skim milk
- 1/2 cup canola or vegetable oil
- 1 large whole egg
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tbsp pumpkin pie spice
- 1/2 tsp salt
Cream Cheese Swirl:
- 8 oz cream cheese at room temperature ( i use Philadelphia )
- 1/4 cup granulated sugar substitute
- 1 whole large egg
Instructions
- Preheat the oven to 350°F and grease a 9x5 inch loaf pan.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, milk, oil, and egg until smooth.
- In another bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- In a separate bowl, beat the cream cheese, sugar substitute, and egg until creamy and smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, dollop half of the cream cheese mixture on top, then swirl with a knife. Repeat with the remaining batter and cream cheese.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for 10 minutes, then remove and cool on a wire rack. Slice and enjoy the delightful creamy pumpkin goodness!