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Cream Cheese Swirl Pumpkin Bread

This Cream Cheese Swirl Pumpkin Bread has a simple pumpkin bread base and is swirled with a cheesecake center.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the pumpkin bread
  • 1 cup butter (softened)
  • ¾ cup granulated sugar
  • 1 cup pumpkin puree
  • 2 eggs (room temperature)
  • 1⅔ cup all-purpose flour
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
For the cream cheese swirl
  • 4 ounces cream cheese (softened)
  • ¼ cup granulated sugar
  • 1 egg (room temperature)
  • 2 tablespoons all-purpose flour

Equipment

  • Hand or stand mixer
  • medium-large mixing bowl
  • small mixing bowl
  • Measuring cups and spoons
  • loaf pan (9x5 inches)
  • Parchment paper (recommended)
  • silicone spatula
  • medium spoon

Method
 

To make the pumpkin bread batter
  1. Preheat the oven to 350 degrees, then spray a loaf pan with nonstick baking spray and line it with parchment paper and set it aside.
  2. In a large mixing bowl use a hand or stand mixer, cream the softened butter and sugar until it’s light and smooth (1-2 minutes).
  3. Add the eggs and pumpkin puree. Mix until combined and then scrape down the bowl once complete.
  4. Add the pumpkin pie spice, baking soda, baking powder and salt. Mix until combined. Then add the flour and mix again. Scrape down the bowl once complete. Set the pumpkin bread batter aside.
To make the cream cheese swirl
  1. Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the cream cheese until smooth and fluffy.
  2. Add the sugar, mix well on medium-high speed until smooth.
  3. Add egg and flour, mix until combined.
To assemble the cream cheese swirl pumpkin bread
  1. Evenly spread half of the batter throughout the prepared loaf pan.
  2. Use a spoon to carefully spoon the cream cheese filling evenly throughout half of the pumpkin batter. Careful not to spread too much to avoid the batters mixing.
  3. Carefully spoon, then evenly spread the remaining pumpkin batter over the cream cheese filling.
  4. Use a butter knife to swirl the batter. Make a figure-eight 2-3 times throughout the loaf pan.
  5. Bake for 50-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.