Description
A tender, incredibly moist pumpkin bread featuring a tangy and sweet cream cheese swirl. This easy one-bowl recipe uses simple pantry staples and stays fresh for days, making it perfect for breakfast, brunch, or gifting.
Ingredients
Scale
- 1 cup (245g) 100% pure pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) dark brown sugar
- 1 large egg, room temperature
- 1/2 cup (120g) sour cream or plain yogurt
- 1 1/2 cups (190g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 4 oz (113g) light cream cheese, room temperature
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line the bottom with parchment paper.
- In a large bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, egg, and sour cream until smooth.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt.
- Pour dry ingredients into wet ingredients and gently fold with a spatula until just combined. Do not overmix.
- In a small bowl, mix cream cheese, 2 tablespoons sugar, egg yolk, and vanilla until smooth and creamy.
- Spoon half of the pumpkin batter into the prepared pan. Dollop the cream cheese mixture over the batter and swirl gently with a knife. Top with remaining batter.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cover with foil if browning too quickly.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Do not use pumpkin pie filling; use 100% pure pumpkin puree. Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the batter to prevent a tough texture. The bread keeps well at room temperature for 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 220
- Sugar: 18
- Sodium: 250
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 1
- Protein: 3
Keywords: pumpkin bread, cream cheese swirl, fall baking, moist pumpkin bread, easy bread recipe, autumn dessert, gluten-free option, vegan option