Pumpkin Cream Cheese Swirl Quick Bread Recipe
Pumpkin Cream Cheese Swirl Quick Bread
is the recipe you need for October.
It’s fall-delicious with all the spicy smells.
Somehow, and I can’t imagine how this happened,
we’ve never shared any of our favorite pumpkin recipes.
Today we plan to remedy that, because it’s time to pull out the pumpkin and get ready to enjoy.
Our favorites all involve desserts or quick breads.
We’re not pumpkin-as-a-vegetable kind of people, so no savory pumpkin stew here. Sorry. My friend makes the best ever, but not good enough for me to beg her for the recipe. Do you like pumpkin stew? Share your recipes with us!
While you gather your ingredients, and your hot chocolate, check out…
More Fall Recipes to Make and Love
Amazing Bacon Wrapped Chicken Tenders
Mom’s Homemade Chicken Noodle Soup
Pumpkin Cream Cheese Swirl Quick Bread
This recipe is our go-to fall pumpkin bread recipe.
Sometimes I put the streusel on, sometimes I drizzle it with frosting. It’s good both ways.
I usually make 4 small loaves instead of one big one, so I can share with others. And keep the bingeing at a minimum.
We left the streusel off today, so I baked this recipe in 3 small loaf pans*. It took 30 minutes, and then I turned the oven off and left the bread in it for another 10 minutes or so. The top was still a little jiggly, because of the cream cheese filling, after 30 minutes. (The * indicates an affiliate link to my favorite mini loaf pans. You don’t have to grease and flour, and the dark color bakes the loaves to perfection.)
So we think 1 large loaf would need a little sitting in the hot oven after the first 50 minutes, also.
In this recipe I give the option of “1/4 to 1/2 cup milk” because of the jigglies. The original recipe calls for 1/2 cup milk and 1/2 cup oil. By reducing both the bread should have more body, and the pumpkin keeps it moist. If your flour is drier than mine you will likely need 1/2 cup milk. Add the first 1/4 cup, then when you’re folding the ingredients together you can decide if it needs the additional 1/4 cup.
Pumpkin Cream-Cheese Swirl Bread
Ingredients
Bread Ingredients
- 2 cups flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
- ½ cup chopped nuts
- 1 cup pumpkin puree
- 2 eggs
- ¼ to ½ cup milk
- ¼ cup oil or melted, unsalted butter
- 1 tsp vanilla
Cream Cheese Filling
- 8 oz. cream cheese, soft
- ¼ cup sugar
- 1 egg
- 1 tsp vanilla
Streusel Topping
- ¼ cup sugar
- ½ cup butter, melted
- ¾ cup flour
- ½ tsp cinnamon
Frosting Drizzle
- 1 cup powdered sugar
- ¼ tsp vanilla
- 2 or 3 tbsp. milk
- additional chopped nuts, if desired
Instructions
- Whisk all the dry ingredients for the bread together in an 8 cup mixing bowl.
- Mix the pumpkin, milk, oil, egg and vanilla in a separate bowl. Pour over dry ingredients and fold together just until everything is incorporated. Set aside while mixing the cream cheese swirl.
- Beat cream cheese and sugar with electric mixer. Add the egg and vanilla and mix until smooth.
- Spoon half the bread mixture into a loaf pan. Add the cream cheese filling. Add the rest of the bread mixture. Swirl with a knife. Try not to touch the bottom and sides of pan.
- Mix the streusel topping: crumble all the ingredients together with a fork. Sprinkle over the bread mixture in the pan.
- Bake at 350° for 50 minutes. (30 minutes for mini loaf pans). Toothpick tester should come out clean when the bread is done. Cool in pan 10 minutes, then finish cooling on wire racks.
- Mix the Frosting Drizzle and spoon over bread, if desired.
More of my Favorite Kitchen Supplies
- 8, 4, 2 cup mixing/measuring cups*
- Whisk*
- Spatula* (Love the curved spoon-like one for spooning batter into the mini pans.)
- Freezer Paper* (This is what I want, not what I have. I buy Reynolds at the grocery store.)
- Baker’s Twine*
- Freezer Markers*
