Pumpkin Cream Cheese Swirl Bread
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
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!