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Perfect Cinnamon Swirl Pumpkin Bread with Cream Cheese Filling

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This Perfect Cinnamon Swirl Pumpkin Bread with Cream Cheese Filling is a moist, tender loaf with a tangy cream cheese ribbon and a spiced cinnamon swirl. It’s the ultimate fall treat that delivers on flavor and texture every time.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 3 large eggs, room temperature
  • 1 can (15 oz / 425g) pumpkin purée
  • 1 teaspoon vanilla extract
  • 8 oz (226g) full-fat cream cheese, softened
  • ¼ cup (50g) granulated sugar (for cream cheese filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1 tablespoon all-purpose flour (for cream cheese filling)
  • ¼ cup (50g) granulated sugar (for cinnamon swirl)
  • 2 tablespoons ground cinnamon (for cinnamon swirl)
  • 1 tablespoon unsalted butter, melted (for cinnamon swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese filling: In a small bowl, beat softened cream cheese with ¼ cup sugar until smooth. Add egg yolk, vanilla extract, and 1 tablespoon flour. Mix until silky. Set aside at room temperature.
  3. Make the cinnamon swirl: In another small bowl, stir together ¼ cup sugar and 2 tablespoons cinnamon. Add melted butter and mix until crumbly.
  4. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  5. Mix wet ingredients: In a large bowl, whisk granulated sugar and brown sugar with vegetable oil. Add eggs one at a time, whisking well. Stir in pumpkin purée and vanilla extract until smooth.
  6. Combine wet and dry: Pour dry ingredients into wet. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay).
  7. Layer: Pour half the batter into the prepared pan. Spoon cream cheese filling over batter and spread evenly. Sprinkle half the cinnamon swirl mixture over cream cheese. Pour remaining batter on top and spread. Sprinkle remaining cinnamon swirl mixture on top.
  8. Swirl: Use a butter knife or skewer to gently drag through batter in a figure-eight pattern (5-6 passes).
  9. Bake for 55-65 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack to cool completely before slicing.

Notes

Room temperature ingredients are crucial. Don’t overmix the batter. The flour in the cream cheese filling prevents sinking. Let the bread cool completely before slicing for best results. For a dairy-free version, use block-style vegan cream cheese and coconut oil. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: pumpkin bread, cream cheese filling, cinnamon swirl, fall baking, pumpkin recipe, easy bread

Find it online: https://emmastirs.com/perfect-cinnamon-swirl-pumpkin-bread-with-cream-cheese-filling/