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Cozy Swirled Cream Cheese Pumpkin Bread Recipe with Cinnamon Sugar Crust

swirled cream cheese pumpkin bread - featured image
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A comforting pumpkin bread featuring a tangy cream cheese swirl and a crunchy cinnamon sugar crust, perfect for fall baking and seasonal gatherings.

Ingredients

Scale
  • 1 3/4 cups (220g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1 cup (200g) granulated sugar
  • 1/2 cup (110g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil or melted butter
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar (for cream cheese swirl)
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract (for cream cheese swirl)
  • 2 tablespoons granulated sugar (for cinnamon sugar crust)
  • 1 teaspoon ground cinnamon (for cinnamon sugar crust)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray and line with parchment paper.
  2. In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon cinnamon for the crust. Set aside.
  3. In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar until smooth. Add egg yolk and 1/2 teaspoon vanilla extract, beat until creamy and lump-free. Set aside.
  4. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
  5. In another bowl, beat granulated sugar, brown sugar, and oil or melted butter until well mixed. Add eggs one at a time, beating briefly after each. Stir in pumpkin puree and vanilla extract until smooth.
  6. Gradually fold dry ingredients into wet ingredients gently until just combined; batter should be thick but spreadable.
  7. Pour half the pumpkin batter into the prepared loaf pan and spread evenly.
  8. Dollop the cream cheese mixture over the pumpkin batter layer in spoonfuls.
  9. Pour remaining pumpkin batter on top and gently spread to cover the cream cheese.
  10. Using a knife or skewer, gently swirl through the batter to create a marbled effect without overmixing.
  11. Sprinkle the cinnamon sugar mixture evenly over the top of the loaf.
  12. Bake on middle rack for 55-65 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but no raw batter.
  13. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

If crust browns too quickly, tent with foil halfway through baking. Use parchment paper for easy loaf removal. For gluten-free, substitute flour with a 1-to-1 gluten-free blend including xanthan gum. For vegan, use flax eggs and dairy-free cream cheese. Adding chopped nuts or dried fruit is optional for extra texture.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar crust, fall baking, cozy bread, easy pumpkin bread, seasonal bread

Find it online: https://avabowls.com/cozy-swirled-cream-cheese-pumpkin-bread-recipe-with-cinnamon-sugar-crust/