Pumpkin Bread with Cream Cheese Swirl
392kcal
Ingredients
Pumpkin bread
- 1 3/4 cups all-purpose flour 220 g, spooned and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice see notes to make your own
- 3/4 cup granulated sugar 150 g
- 1/2 cup light brown sugar 100 g, packed
- 1/2 cup vegetable or canola oil 120 ml
- 2 large eggs room temperature
- 1 cup canned pumpkin puree 245 g, not pumpkin pie filling
- 1/4 cup milk 60 ml
- 1 teaspoon vanilla extract
Cream cheese swirl
- 6 oz full-fat brick cream cheese 170 g, very soft
- 1/4 cup granulated sugar 50 g
- 1 large egg yolk
- 1 tablespoon all-purpose flour
- 1/2 teaspoon vanilla extract
Method
- Heat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment that hangs over the long sides.
- Make the swirl first: beat the cream cheese until smooth, then beat in the sugar, egg yolk, flour and vanilla until there are no lumps. Set aside.
- In a bowl, whisk the flour, baking soda, salt and pumpkin pie spice.
- In a large bowl, whisk both sugars with the oil and eggs until smooth and slightly thick, about 1 minute. Whisk in the pumpkin, milk and vanilla.
- Add the dry ingredients and fold with a spatula just until no dry flour is visible. Don't overmix.
- Spread about 60% of the batter in the pan. Spoon the cream cheese mixture down the center in a thick line, keeping it about 1/2 inch away from the sides. Cover with the rest of the batter, then drag a knife through it in 3 or 4 gentle S-shapes.
- Bake for 60 to 70 minutes. After 40 minutes, lay a piece of foil loosely over the top so it doesn't get too dark. It's done when a skewer poked into the bread (not the cream cheese) near the center comes out with a few moist crumbs, or the center reads 200°F.
- Cool in the pan for 20 minutes, then lift it out and cool completely on a rack, at least 2 hours, before slicing.
Nutrition
Serving1sliceCalories392kcalCarbohydrates51gProtein5gFat19gSaturated Fat5gSodium319mgFiber1gSugar32g
Notes
Homemade pumpkin pie spice: 1 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg and a pinch each of cloves and allspice.
Because of the cream cheese, store the bread covered in the fridge for up to 5 days. It freezes well in slices for 3 months.
Muffins: fill 12 lined cups two-thirds full, add a spoon of filling to each, swirl and bake 22 to 25 minutes.
