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Easy One-Bowl Pumpkin Bread with Cream Cheese Swirl

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This one-bowl pumpkin bread with cream cheese swirl is a happy accident turned star recipe. Tender, spiced pumpkin crumb with tangy ribbons of cream cheese in every slice—perfect for fall gatherings, brunch, or a cozy treat.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line your 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides. Lightly grease the exposed sides with a bit of oil or butter.
  2. In your one large mixing bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisk for about 15 seconds until evenly distributed.
  3. Add the sugars and wet ingredients directly to the same bowl: granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract. Whisk everything together until just combined. A few small lumps are fine. The batter should be thick, smooth, and a deep orange color.
  4. In a small separate bowl, beat the softened cream cheese with the sugar, egg yolk, and vanilla extract. Use a hand mixer on medium speed or stir vigorously with a fork until smooth and creamy, with no lumps.
  5. Pour the pumpkin batter into your prepared loaf pan. Spread it into an even layer with a spatula.
  6. Spoon the cream cheese mixture over the batter in 5-6 even dollops across the surface.
  7. Take a butter knife or skewer and gently drag it through the batter and cream cheese in a figure-eight pattern. Start at one end and work your way to the other. Make about 6-8 passes—do not over-swirl.
  8. Bake for 55-65 minutes. Start checking at 55 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly (after about 40 minutes), tent the pan loosely with aluminum foil.
  9. Let the bread cool in the pan for 15 minutes. Then, using the parchment paper handles, lift it out and transfer it to a wire rack to cool completely before slicing.

Notes

Room temperature ingredients are key for best results. Don’t overmix the batter—a few lumps are fine. For the swirl, insert your knife all the way to the bottom of the pan and make only 6-8 passes. Let the bread cool completely before slicing to allow the cream cheese swirl to set. For a dairy-free version, use plant-based cream cheese. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

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

Find it online: https://freshforkful.com/easy-one-bowl-pumpkin-bread-with-cream-cheese-swirl/