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
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 low-fat cream cheese at room temperature
- 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!