Amazing 1-Bowl Pumpkin Bread with Cream Cheese

I remember when the kitchen used to feel like a foreign land to me, just another chore on my endless to-do list. But then I discovered the simple magic of baking, and let me tell you, this pumpkin bread with cream cheese swirl is a total game-changer! It’s that cozy, coffee-shop-style loaf you dream about, but even better because you made it yourself. The star is that ridiculously dreamy, sweet cream cheese filling baked right into the most perfectly moist pumpkin bread. It’s proof that amazing flavor doesn’t need to be complicated, and it’s one of those recipes that really brought me pure joy when I finally nailed it. It’s totally approachable, smells incredible, and tastes even better.

Why You’ll Love This Pumpkin Bread with Cream Cheese

Seriously, this pumpkin cream cheese bread is a winner for so many reasons! Here’s why it’s about to become your new favorite fall breakfast loaf:

• It’s incredibly moist thanks to the pumpkin and that dreamy cream cheese swirl.
• The cream cheese swirl is pure heaven – a little tangy, a little sweet, and oh-so-creamy!
• You can whip up the batter in pretty much one bowl, making cleanup a breeze. So easy!
• It’s the ultimate fall breakfast loaf, smelling like pure cozy happiness while it bakes.
• Best part? It’s totally freezer friendly, so you can enjoy a slice anytime for months!

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Gather Your Ingredients for Pumpkin Bread with Cream Cheese

Alright, let’s get our ducks in a row for this amazing pumpkin bread with cream cheese swirl! You’ll want to have everything ready to go before you start mixing. Here’s what you’ll need:

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree (make sure it’s the real stuff, not pumpkin pie filling!)
• ¼ cup buttermilk
• 8 ounces cream cheese, softened (let it sit out on the counter for a bit!)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Guide to Making Pumpkin Bread with Cream Cheese

Okay, let’s get this show on the road! Making this pumpkin bread with cream cheese swirl is easier than you think. Just follow along, and you’ll have a gorgeous, flavourful loaf in no time. It really is a straightforward process that leads to bakery-worthy results!

Preparing the Pumpkin Batter

First things first, we need to get our pumpkin batter ready. In a big bowl, just whisk together all your dry stuff – the flour, baking soda, salt, and all those warm spices. Then, in another bowl, give your wet ingredients a good whisk: the sugar, oil, eggs, that lovely pumpkin puree, and the buttermilk. Now, pour the wets into the dries. Mix them up until they’re *just* combined. Seriously, don’t overmix! A few little flour streaks are totally fine; they’ll disappear as it bakes, and overmixing is the enemy of a tender loaf.

Creating the Cream Cheese Swirl

Now for the magic ingredient – that creamy, tangy swirl! Grab a small bowl, and toss in your softened cream cheese. Add the powdered sugar and that teaspoon of vanilla extract. Beat it all together until it’s super smooth and lump-free. You want it creamy and spreadable, almost like a thick frosting. This little mixture is what takes your moist pumpkin cream cheese bread from delicious to absolutely divine.

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Assembling and Baking Your Pumpkin Bread

Time to put it all together! Get your greased and floured loaf pan ready. Pour about half of that beautiful pumpkin batter into the pan. Then, dollop half of your cream cheese mixture right on top. Grab a knife and gently swirl it through the batter. Don’t go crazy, just a few gentle passes to create those pretty patterns. Pour the rest of the pumpkin batter over that, and then dollop the remaining cream cheese mixture on top. Swirl it again! Now, pop it into your preheated oven at 350°F (175°C). Bake it for about 50 to 60 minutes. You’ll know it’s done when a wooden skewer inserted into the center comes out clean. Let it cool in the pan for about 10 minutes before you flip it out onto a wire rack to cool completely. Patience here pays off more deliciousness!

Tips for the Best Pumpkin Bread with Cream Cheese

Okay, so you’ve got the recipe, but let’s chat about a few little tricks I’ve picked up to make sure your pumpkin bread with cream cheese swirl turns out absolutely perfect, every single time. First off, the pumpkin puree! Make *sure* you’re grabbing pure pumpkin puree, not pumpkin pie filling. The pie filling has all sorts of extra stuff in it that will mess with the texture and flavor. Trust me on this one!

When you’re swirling, don’t go overboard. A few gentle passes with a knife is all you need to get those pretty ribbons of cream cheese. Over-swirling can make the cream cheese disappear or mix too much into the batter. And for goodness sake, let it cool! I know it smells amazing, but letting it cool completely on a wire rack prevents that dreaded soggy bottom and truly lets the flavors meld. It’s worth the wait, promise!

Ingredient Notes and Substitutions for Pumpkin Bread

Let’s talk about these ingredients for our amazing pumpkin bread with cream cheese! That little bit of buttermilk? It’s not just for show; it adds a lovely tenderness and a slight tang that really complements the pumpkin. If you don’t have buttermilk, no worries! Just measure out ¼ cup of regular milk and stir in a teaspoon of lemon juice or white vinegar, then let it sit for about 5 minutes. Easy peasy!

And for those looking for a gluten-free treat, you can absolutely swap in a good quality 1-to-1 gluten-free baking flour. It should work like a charm! I haven’t tried it myself with dairy-free cream cheese, but if you find a good plant-based cream cheese that whips up nice and smooth, I bet it would be delicious too. Just make sure whatever you use, it’s nice and soft before you start!

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Frequently Asked Questions about Pumpkin Bread with Cream Cheese

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Storing and Reheating Your Pumpkin Bread with Cream Cheese

You made a whole loaf of this amazing pumpkin bread with cream cheese, and now you’ve got some leftovers? Lucky you! First off, make sure it’s completely cool before you even think about storing it. Don’t want any steam trapped in there creating soggy bread, yuck! If you think you’ll finish it within a couple of days, just pop it into an airtight container or wrap it well with plastic wrap and leave it right on the counter. Easy peasy!

If you suspect it might stick around for longer, or if your kitchen is particularly warm, popping it in the fridge is a good idea. It’ll keep nicely for about 4-5 days that way. And those of you who want to save a slice (or three!) for a future craving? This moist pumpkin cream cheese bread freezes beautifully! Wrap slices tightly in plastic wrap, then in foil, and pop them into a freezer bag. They’ll be good for up to 3 months. To reheat, just unwrap a slice and let it thaw on the counter, or give it a gentle zap in the microwave for a few seconds. It’ll taste just like it just came out of the oven!

To ensure food safety, always cool your bread completely before storing.

Estimated Nutritional Information

Just a little heads-up, this nutritional info for our pumpkin bread with cream cheese swirl is an estimate, okay? It can wiggle around a bit depending on the exact brands you use and how perfectly you swirl! But as a general idea, one slice typically has around 350 calories, about 18g of fat (with 5g saturated), and a good dose of carbohydrates at 45g. It’s got around 35g of sugar, 4g of protein, 2g of fiber, 250mg of sodium, and 50mg of cholesterol. It’s a pretty satisfying slice, if I do say so myself!

Share Your Pumpkin Bread Creations

Now it’s your turn! I would absolutely LOVE to see your pumpkin bread with cream cheese masterpieces! Please, rate the recipe right below this, and leave a comment sharing your baking adventure. Did you add anything special? Did your kids help? Snap a photo and tag me on social media – I can’t wait to see your gorgeous loaves!

Pumpkin Bread with Cream Cheese Swirl

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Enjoy a moist and flavorful pumpkin bread with a sweet cream cheese swirl, perfect for a fall breakfast or snack.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 60 min
• Total Time: 80 min
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 ½ cups granulated sugar
• ¾ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• ¼ cup buttermilk
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, whisk together the granulated sugar, vegetable oil, eggs, pumpkin puree, and buttermilk until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. In a small bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan. Dollop half of the cream cheese mixture over the batter. Swirl gently with a knife.
7. Pour the remaining pumpkin batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again.
8. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• For a Starbucks copycat experience, ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling.
• You can freeze slices of this bread for up to 3 months. Wrap them tightly in plastic wrap and then in foil.
• For a gluten-free option, substitute a gluten-free all-purpose flour blend.
• To reduce sugar, you can decrease the granulated sugar in the batter and the powdered sugar in the cream cheese filling.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 35g
• Sodium: 250mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg