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Easy One-Bowl Pumpkin Bread with Cream Cheese Swirl

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This one-bowl pumpkin bread with cream cheese swirl is proof that sometimes the simplest approach is the best one. It’s forgiving enough for a beginner baker and satisfying enough for someone who’s been making bread for years.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 can (15 oz or 425g) pumpkin puree
  • 2 large eggs
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1 tablespoon (8g) all-purpose flour (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, combine softened cream cheese, 2 tablespoons sugar, 1 tablespoon flour, and ½ teaspoon vanilla extract. Stir until smooth and completely combined. Set aside at room temperature.
  3. Mix the dry ingredients directly in a large bowl: Add all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisk together until evenly distributed.
  4. Add the wet ingredients to the same bowl: Make a well in the center of the dry ingredients. Pour in pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir with a spatula or wooden spoon until just combined. A few small lumps are fine.
  5. Pour half the batter into the prepared loaf pan and spread evenly.
  6. Drop spoonfuls of the cream cheese mixture evenly over the batter (about 5-6 dollops). Do not spread.
  7. Gently spoon the remaining batter over the cream cheese dollops and spread evenly without disturbing the cream cheese layer too much.
  8. Create the swirl pattern: Take a toothpick or skewer and drag it through the batter in a figure-eight motion, making 10-12 passes from one end of the pan to the other.
  9. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil after about 40 minutes.
  10. Cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before slicing (about 1 hour).

Notes

Don’t overmix the batter; a few lumps are fine. Use room temperature ingredients for best results. Check baking soda freshness. Swirl with a light hand (10-12 passes). Let cool completely before slicing to avoid crumbling. Toast leftover slices for a crispy exterior and gooey cream cheese.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, one bowl, easy, fall, quick bread

Find it online: https://breezybake.com/easy-one-bowl-pumpkin-bread-with-cream-cheese-swirl/