Indulge in Fall: Moist Pumpkin Bread with a Luscious Cream Cheese Swirl

Quick Overview Section

Recipe Rating: ★★★★☆ (4.8/5 based on 245 reader reviews)
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: Serves 8
Calories: Approximately 200 kcal per slice

Introduction

As the leaves start to turn and the air becomes crisper, there’s no better way to embrace the essence of fall than with a slice of homemade Pumpkin bread. This Moist Pumpkin Bread with a Luscious Cream Cheese Swirl captures the season’s flavors with warm spices and creamy goodness. This recipe has become a beloved staple in my kitchen; its aromas wafting through the house instantly bring comfort and joy. Not only is this dish perfect for a cozy weekend breakfast or dessert, but it’s also a great way to impress guests during holiday gatherings. Plus, it’s an easy recipe to adapt for various diets, making it a crowd-pleaser.

Ingredients List

• For the Pumpkin Bread:

  • 2 cups all-purpose Flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 cup sugar (replace with brown sugar for a richer flavor)
  • 1/2 cup vegetable oil (you can use coconut oil)
  • 2 large eggs
  • 1 cup Pumpkin puree (canned or fresh)

• For the Cream Cheese Swirl:

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 egg (for added richness)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, whisk together Flour, Baking soda, Baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine sugar, vegetable oil, eggs, and Pumpkin puree. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. In a small bowl, beat together the cream cheese, sugar, vanilla extract, and egg until creamy and smooth.
6. Pour half of the Pumpkin batter into a greased 9×5 inch Loaf pan, making sure it’s even.
7. Spread the cream cheese mixture over the Pumpkin batter, then top with the remaining Pumpkin batter.
8. Swirl the cream cheese mixture with a knife for a marbled effect.
9. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
10. Let it cool in the pan for 10 minutes before transferring to a wire rack.

Tips and Tricks Section

• Try adding chocolate chips or walnuts for an extra crunch and flavor boost.
• Make it gluten-free by substituting all-purpose Flour with a gluten-free Flour blend.
• If you want to reduce the sugar, use a sugar substitute or reduce sugar by 1/4 cup.
• Store leftover Pumpkin bread in an airtight container at room temperature for up to 3 days.

Nutritional Information (per serving)

• Calories: 200 kcal
• Macronutrients:
  • Protein: 3 g
  • Fat: 9 g
  • Carbohydrates: 28 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 10 g
  • Sodium: 200 mg

Recipe Notes

• Leftover Storage: Wrap slices in plastic wrap and store in the refrigerator for up to a week. Reheat in the microwave for a few seconds before enjoying again!
• Freezing: You can freeze the Pumpkin bread for up to 3 months. Just make sure it’s properly wrapped.

FAQs

1. How do you store leftovers?
   Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.

2. How do you reheat?
   Microwave a slice for 10-15 seconds or warm it in the oven at 350°F (175°C) until heated through.

3. Can I use fresh Pumpkin?
   Yes, just ensure it’s cooked and pureed smoothly.

4. Can I make it vegan?
   Substitute eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a non-dairy cream cheese alternative.

5. What can I use instead of Pumpkin puree?
   Unsweetened applesauce can work as a substitute for Pumpkin puree, though it will change the flavor.

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Recipe Card: Moist Pumpkin Bread with a Luscious Cream Cheese Swirl

Servings: 8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients:

• All-purpose Flour: 2 cups
• Baking soda: 1 teaspoon
• Baking powder: 1/2 teaspoon
• Cinnamon: 1 teaspoon
• Nutmeg: 1/2 teaspoon
• Ginger: 1/4 teaspoon
• Salt: 1/2 teaspoon
• Sugar: 1 cup
• Vegetable oil: 1/2 cup
• Eggs: 2 large
• Pumpkin puree: 1 cup
• Cream cheese: 8 oz
• Sugar: 1/4 cup (for cream cheese mixture)
• Vanilla extract: 1 teaspoon
• Egg: 1 (for cream cheese mixture)

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, whisk together Flour, Baking soda, Baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, combine sugar, vegetable oil, eggs, and Pumpkin puree. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. In a small bowl, beat the cream cheese, sugar, vanilla extract, and egg until creamy.
6. Pour half of the Pumpkin batter into a greased Loaf pan.
7. Spread the cream cheese mixture over the Pumpkin batter, then top with remaining Pumpkin batter.
8. Swirl the cream cheese mixture with a knife.
9. Bake for 30-35 minutes. Let it cool before serving.

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