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Cozy Small Batch Pumpkin Bread Recipe with Easy Cream Cheese Swirl

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A moist and flavorful small batch pumpkin bread with a smooth, tangy cream cheese swirl, perfect for cozy fall moments and easy to make with pantry staples.

Ingredients

Scale
  • 1 cup (240 ml) canned pumpkin puree (not pumpkin pie filling)
  • ½ cup (100 g) granulated sugar
  • ¼ cup (60 ml) vegetable oil or melted butter
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • 4 oz (115 g) cream cheese, softened
  • 2 tablespoons (25 g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15 ml) heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 8×4-inch loaf pan lightly with butter or non-stick spray.
  2. Make the cream cheese swirl: In a medium bowl, beat 4 oz softened cream cheese with 2 tablespoons sugar, 1 teaspoon vanilla extract, and 1 tablespoon heavy cream or milk until smooth and creamy. Set aside.
  3. Prepare the pumpkin bread batter: In a large bowl, whisk together 1 cup pumpkin puree, ½ cup sugar, ¼ cup vegetable oil or melted butter, 1 large egg, and 1 teaspoon vanilla extract until fully combined.
  4. Combine dry ingredients: In another bowl, sift or whisk together 1 cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves (if using).
  5. Mix dry and wet ingredients: Gradually add the dry ingredients into the wet pumpkin mixture. Stir gently with a spatula until just combined—do not overmix.
  6. Layer the batter and cream cheese: Pour half of the pumpkin batter into the loaf pan. Dollop half of the cream cheese mixture on top. Use a knife or skewer to gently swirl the cream cheese into the batter. Repeat with the remaining batter and cream cheese mixture.
  7. Bake: Place the loaf pan in the preheated oven and bake for 45–50 minutes. Check doneness by inserting a toothpick into the center; it should come out with just a few moist crumbs.
  8. Cool: Remove the pumpkin bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before slicing.

Notes

Use well-softened (not melted) cream cheese for the swirl to prevent sinking. Chill the cream cheese mixture before swirling if needed. Avoid overmixing the batter to keep the bread tender. If oven runs hot, cover the loaf loosely with foil after 30 minutes to prevent over-browning. For gluten-free, substitute flour with almond or gluten-free blend. Vegan option: use flax egg and dairy-free cream cheese and milk.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, small batch, fall recipe, cozy baking, quick bread, autumn dessert

Find it online: https://emmastirs.com/cozy-small-batch-pumpkin-bread-recipe-with-easy-cream-cheese-swirl/