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–+ servings

Moist Pumpkin Cream Cheese Swirl Loaf Bread

Ultra-moist autumn spiced pumpkin bread baked with a rich, velvety cheesecake swirl center. Tender, foolproof, and bursting with warm cinnamon and real pumpkin flavor.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American, Fall Seasonal
Ingredients Method

Ingredients
  

Spiced Pumpkin Loaf Batter
  • 1.75 cups all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1.5 tsp ground Saigon cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1 cup pure canned pumpkin puree
  • 1/2 cup unsalted butter, melted
  • 1/4 cup neutral vegetable oil
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup granulated white sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
Velvety Cheesecake Ribbon
  • 8 oz brick cream cheese, softened to room temperature
  • 1/4 cup granulated white sugar
  • 1 large egg yolk
  • 1 tbsp all-purpose flour (stabilizer)
  • 1 tsp pure vanilla extract

Method
 

Prep & Make Batters
  1. Preheat oven to 350°F (175°C). Line an 8.5x4.5-inch metal loaf pan with parchment paper. In a medium bowl, whisk softened cream cheese, 1/4 cup sugar, egg yolk, 1 tbsp flour, and 1 tsp vanilla until silky smooth.
  2. In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. In another bowl, whisk pumpkin puree, melted butter, oil, brown sugar, 1/4 cup sugar, eggs, and vanilla. Fold wet into dry until just combined.
Layer, Swirl & Bake
  1. Spread 2/3 of pumpkin batter in pan. Spoon cream cheese mixture evenly over top. Dollop remaining pumpkin batter over cream cheese and gently swirl with a skewer.
  2. Bake at 350°F (175°C) for 55-65 minutes (tent with foil at minute 35). Cool in pan for 20 minutes, then transfer to a wire rack to cool completely before slicing.

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