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The Best One-Bowl Pumpkin Bread with Cream Cheese Swirl

one-bowl pumpkin bread with cream cheese swirl - featured image
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This one-bowl pumpkin bread with cream cheese swirl is moist, spiced, and topped with a tangy cream cheese ribbon. It’s an easy, foolproof recipe that tastes like fall in every slice.

Ingredients

Scale
  • 1 ¾ cups (425g) canned pumpkin puree
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 8 ounces (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar (for swirl)
  • 1 tablespoon all-purpose flour (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed ends with non-stick spray.
  2. In a large bowl, whisk together pumpkin puree, 1 cup granulated sugar, brown sugar, vegetable oil, eggs, and 2 teaspoons vanilla extract until smooth and glossy.
  3. Sprinkle flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves over the wet mixture. Fold gently with a rubber spatula until just combined—do not overmix.
  4. In a small bowl, beat softened cream cheese with ¼ cup granulated sugar, 1 tablespoon flour, and ½ teaspoon vanilla extract until smooth and lump-free.
  5. Pour half the pumpkin batter into the prepared pan. Dollop half the cream cheese mixture on top. Repeat with remaining batter and cream cheese. Use a toothpick or skewer to gently swirl in a figure-eight pattern (4-5 passes).
  6. Bake on center rack for 55-65 minutes. If top browns too quickly, tent with foil at 45 minutes. Bread is done when a toothpick inserted in center comes out clean or with a few moist crumbs.
  7. Cool in pan for 15 minutes, then lift out using parchment and transfer to a cooling rack. Cool at least 30 minutes before slicing.

Notes

For a taller loaf, let batter rest 10 minutes before baking. Do not overmix the batter to avoid dense bread. The cream cheese swirl should be swirled gently—less is more. Bread tastes even better on day two.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, one-bowl, fall baking, easy pumpkin bread

Find it online: https://evabake.com/the-best-one-bowl-pumpkin-bread-with-cream-cheese-swirl/