Pumpkin Loaf with layers of cream cheese swirled into the bread. Moist and fluffy bread dusted in pumpkin pie spice and filled with warming spices and fresh pumpkin. Perfect enjoyed warm with your morning coffee or as a breakfast treat smeared with butter. 

Swap out that routine banana bread for this seasonal treat, fall baking should always include making a delicious pumpkin loaf! Making pumpkin bread is just as quick and easy and uses practically the same ingredients except we’re swapping out mashed bananas with some canned pumpkin puree and adding loads for flavour from pumpkin pie spice blend and extra cinnamon. 

HOW TO 

To make this recipe you can either use a mixer or do it all by hand with a whisk. It’s really up to you and your preference. Sometimes I just like to go with a whisk because I don’t feel like taking out my big kitchen Aid mixer and going through the process of setting it up, cleaning it and putting it away. There’s just some lazy days where I want to whip up a loaf as quickly as possible. The best way to start is to go ahead by combining the wet ingredients, a little bit at a time and combining the dry ingredients, setting them aside until you reach the point where they need to be incorporated together. 

CREAM CHEESE SWIRL

For the best and easiest swirl, let that cream cheese come to room temperature well before you start the recipe. About 1 hour is good. This way it will be easier for you to add it to the loaf. It’s fine if it comes out thick, it will all bake and come together roughly the same way. I like to scoop the cream cheese into a zip lock and push it down to 1 corner. Snip the corner with your scissors and in an s-shape style swirl the cream cheese across the pumpkin batter. For this recipe, we did 2 layers of cream cheese, one in the middle and one on top. I think this is just the right amount so that it doesn’t overpower the taste of pumpkin and take over that taste. If you simply wanted to do a top layer that is fine too. 

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Print Recipe

Pumpkin Loaf with Cream Cheese Swirl

Pumpkin bread layered with swirls of cream cheese that's super moist and fluffy dusted in pumpkin pie spice and filled with warming spices and fresh pumpkin. Perfect enjoyed warm with your morning coffee or as a breakfast treat.

Prep Time15 minutes mins

Cook Time1 minute min

Additional Time20 minutes mins

Total Time36 minutes mins

Course: Breakfast

Author: the communal feast

Ingredients

• 1 cup canned pumpkin puree
• 2 eggs
• 1/2 cup melted butter
• 2/3 cup light brown sugar
• 1 1/2 TBS vanilla
• 1 tsp ground cinnamon
• 1 1/2 TBS pumpkin pie spice
• 1 2/3 cups all-purpose flour
• 1 TBS baking powder
• 1/2 tsp baking soda
• pinch of salt
• 8 oz cream cheese at room temperature
• brown sugar for garnish

Instructions

• 1. Preheat the oven to 350 degrees F. Grease a 9x5 bread pan.
• 2. In a large mixing bowl, whisk together the melted butter and brown sugar until combined. add the eggs, puree, and vanilla whisking until well combined.
• 3. combine the dry ingredients: flour, baking powder, baking soda, salt and spices. Sift into the wet ingredients and add a little bit at a time, whisking until fully incorporated.
• 4. Pour half the batter into the prepared bread pan. transfer the softened cream cheese to a zip lock back and cut a small opening in one of the bottom corners. Squeeze out half the cream cheese across the pumpkin batter into a swirled pattern. Cover with the remaining batter and swirl the rest of the cream cheese across the top. Gently press the cream cheese swirl into the batter and spread some of the pumpkin batter overtop the cream cheese using the back of a spoon to cover just a bit to create a pattern. It doesn't need to be perfect or look pretty at this point, the oven will take care of that. Sprinkle some brown sugar over the top and more pumpkin pie spice mix.
• 5. Bake for 45-50 mins until a toothpick inserted in the middle comes out clean. Let cool for 20 minutes.
• 6. Enjoy warm or at room temperature.

Notes

*Store covered in the refrigerator for 1 week.