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Pumpkin Bread with Cream Cheese Swirl - HIDDEN RECIPE

Irresistible Pumpkin Bread with Cream Cheese Swirl in 60 Min


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  • Author: TracyMarger
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x
  • Diet: Vegetarian

Description

A moist pumpkin bread with a rich cream cheese swirl, perfect for fall or any time you crave a sweet treat.


Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1 cup pumpkin puree
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 4 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
  2. In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  3. In another bowl, mix pumpkin puree, oil, sugars, eggs, and vanilla until smooth.
  4. Combine wet and dry ingredients until just mixed.
  5. For the cream cheese swirl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  6. Pour half the pumpkin batter into the pan. Spread cream cheese mixture evenly over it. Top with remaining batter.
  7. Use a knife to swirl the layers gently.
  8. Bake for 50-60 minutes or until a toothpick comes out clean.
  9. Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

  • Use room-temperature ingredients for best results.
  • Do not overmix the batter to keep the bread tender.
  • Store leftovers in an airtight container for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 20g
  • Sodium: 180mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg