Pumpkin Cream Cheese Swirl Bread
It’s fall y’all! That means all the pumpkin and spice things I can handle baking in the kitchen are coming down the pipeline. Kicking off with this Pumpkin Cream Cheese Swirl Bread.
There are few things as synonymous with fall as:
Pumpkin.
Cinnamon.
And Baked Goods.
This bread brings all of those together and then some.
If you were paying attention to the name of this delicious concoction, it isn’t just an ordinary pumpkin bread.
No this one is special because of the addition of a sweetened cream cheese “swirl”.
The bread starts by mixing together canned pumpkin puree, butter (of course!), milk, an egg, and vanilla.
Stir in a few standard pantry dry ingredients and “ta-dah” you have your pumpkin batter.
Mix up the filling by beating together the cream cheese, sugar, egg yolk, and more vanilla.
Then into a greased 9×5 inch baking pan alternate with layers of the pumpkin batter and cream cheese filling. Finishing with a layer of pumpkin, and then using a knife to cut through the bread to create a “swirl” effect into the batter.
This is perfect for breakfast, an after school snack, or even a quick treat for all those that have started harvest or soon will be!
Happy Fall Y’all!
Pumpkin Cream Cheese Swirl Bread
This moist Pumpkin Cream Cheese Swirl Bread is an easy recipe that is perfect for fall. Copycat Starbucks recipe with a little homemade twist.
Ingredients
Pumpkin Bread
- 1 cup Pumpkin Puree (about 1/2 a can)
- 1 stick Butter, melted
- 1/3 cup Milk
- 1 Egg
- 1 tsp Vanilla
- 1 3/4 cup Flour
- 1 1/2 cup Sugar
- 1 tsp Baking Soda
- 1 tsp Cinnamon
- 1/2 tsp Salt
- 1/4 tsp Nutmeg
Cream Cheese Filling
- 4 oz Cream Cheese, softened (half a block)
- 3 Tbsp Sugar
- 1 Egg Yolk
- 1/2 tsp Vanilla
Instructions
Pumpkin Bread
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In a mixing bowl, beat together pumpkin puree, melted butter, milk, egg, and vanilla until smooth.
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In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and nutmeg.
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With the mixer on low speed, slowly add dry ingredients to pumpkin mixture. Increase speed for about 30 seconds until mixed thoroughly.
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Into a greased 9×5 inch loaf pan, pour 1/3 of the pumpkin batter.
Cream Cheese Filling
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Using a mixer, beat together softened cream cheese, sugar, egg yolk, and vanilla.
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Pour 1/2 of the cream cheese mixture on top of pumpkin batter in greased loaf pan. Spread the cream cheese out evenly.
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Add another 1/3 of pumpkin batter to loaf pan, followed by remaining cream cheese mixture.
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Top with final 1/3 of pumpkin batter.
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Then take a knife and cut through the batter several times to create a swirl effect.
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Bake at 350°F for 1 hour 10 minutes to 1 hour 20 minutes or until a toothpick inserted into the middle of the bread comes out clean.
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Let the bread cool in the pan for 15-20 minutes, then remove to a rack and let cool completely.
This was a real hit! I should have made two. 🙂
Isn’t it good!? Now you know, next time better make two!
This pumpkin bread recipe is very good. Good flavor and moist! Definitely a keeper for me.
Thanks for the review Nancy! So glad you loved it.