Pumpkin Swirl Bread
Indulge in the warmth of fall flavors with this irresistible Pumpkin Swirl Bread, a heavenly combination of moist pumpkin spice batter and velvety cream cheese swirls. Featuring aromatic spices like cinnamon, nutmeg, and ginger, this quick bread is a celebration of autumn in every bite. The creamy swirl, made from a lightly sweetened cream cheese mixture, adds a delightful tang and marbled elegance to each slice. Perfect for cozy breakfasts, festive gatherings, or an afternoon treat, this loaf is easy to prepare with just 20 minutes of prep time and bakes into a show-stopping centerpiece for any table. Serve it with a hot cup of coffee or tea, and enjoy the enchanting blend of sweet and spiced goodness!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 0.25 cup powdered sugar
- 0.5 teaspoon vanilla extract (for swirl)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
In a medium bowl, beat the eggs, then whisk in the pumpkin puree, vegetable oil, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and gently fold them together until just combined. Do not overmix.
In a separate bowl, beat the cream cheese, powdered sugar, and 0.5 teaspoon of vanilla extract until smooth and creamy to prepare the cream cheese swirl.
Pour half of the pumpkin batter into the prepared loaf pan. Spoon half of the cream cheese mixture over the top and gently swirl it with a knife or skewer.
Repeat with the remaining pumpkin batter and cream cheese mixture, swirling the top layer as well.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.1 g | 260% | |
| Saturated Fat | 67.0 g | 335% | |
| Polyunsaturated Fat | 72.5 g | ||
| Cholesterol | 612 mg | 204% | |
| Sodium | 3355 mg | 146% | |
| Total Carbohydrate | 552.3 g | 201% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 350.3 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 478 mg | 37% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
