Pumpkin Cream-Cheese Swirl Bread
The taste of fall. That's all.
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.