Pumpkin bread with a cream cheese swirl is the loaf you bring when someone asks you to bring something. One bowl for the pumpkin batter, a quick cream cheese ribbon, and a loaf pan that makes the whole house smell like October.
Pantry-friendly here means swaps are welcome. Amounts are still listed so you can cook without guessing.
Yield: 1 loaf · 10 slices · Time: 20 min · 55-65 min bake
Ingredients
Bread
- 1¾ cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp cinnamon
- ½ tsp salt
- ¼ tsp cloves
- 1 cup sugar
- ½ cup oil
- 2 eggs
- 1 cup pumpkin puree
- ¼ cup water
- 1 tsp vanilla
Swirl
- 8 oz cream cheese soft
- ⅓ cup sugar
- 1 egg
- 1 tsp vanilla
Steps
- Heat the oven to 350°F. Grease a 9×5 loaf pan and line with a parchment sling.
- Mix pumpkin batter until smooth and no dry streaks remain. Beat cream cheese swirl ingredients until creamy.
- Pour half the pumpkin batter into the pan. Spoon on the cream cheese. Top with remaining batter. Swirl gently with a knife. Do not over-swirl or you lose the ribbon.
- Bake 55 to 70 minutes, until a toothpick in the pumpkin part comes out clean. Tent with foil if the top browns too fast. Cool in the pan 15 minutes, then on a rack completely before slicing.
Use-what-you-have swaps
- Mini loaves: 30-35 min
Serve / store
Wrap tightly. Room temp 1 day, fridge up to 5. Slices freeze well with parchment between them.
Toast a leftover slice and add butter. That is not breakfast advice. It is a lifestyle. Tip from our chaotic kitchen: read the ingredient list once before you start, preheat before you mix wet and dry, and set a timer even when you think you will remember. Taste as you go when the recipe allows it, and write a note on the recipe card if you changed a spice amount so next time is easier.
Photo/Image credit: Pexels via Pexels (Quick bread) (Pexels License (free to use))
Photo: Beautifully Chaotic Life (original illustrative image). Beautifully Chaotic Life created this image for the post.
){kind=link}