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Cozy Small-Batch Pumpkin Bread with Cream Cheese Swirl

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A moist, tender pumpkin bread with a tangy cream cheese swirl, perfect for cozy mornings or fall gatherings. This small-batch recipe makes one loaf and is packed with warm pumpkin spice flavor.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (120g) pumpkin puree (100% pure pumpkin)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 4 ounces (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat the oven to 350°F (175°C). Position the rack in the center. Line an 8×4-inch loaf pan with parchment paper, leaving a 2-inch overhang on the long sides. Lightly grease the exposed ends with cooking spray.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with 2 tablespoons sugar, 1 egg yolk, and ½ teaspoon vanilla extract until smooth. Set aside at room temperature.
  3. Whisk the dry ingredients: In a large bowl, combine 1 cup all-purpose flour, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, and ¼ teaspoon salt. Whisk until evenly distributed.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together ½ cup granulated sugar, ¼ cup packed brown sugar, ½ cup pumpkin puree, ¼ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract until smooth.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a spatula to fold gently until just combined. Do not overmix; a few small lumps are fine.
  6. Layer the batter and swirl: Pour half the pumpkin batter into the prepared loaf pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter. Pour the remaining pumpkin batter on top and spread gently. Add the rest of the cream cheese mixture in dollops.
  7. Create the swirl: Take a butter knife and insert it vertically into the batter. Drag it through in a figure-eight pattern, going from one end of the pan to the other. Make about 4-5 passes.
  8. Bake: Place the pan in the preheated oven and bake for 45-55 minutes. At the 40-minute mark, check the top; if browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center (avoiding a cream cheese pocket) comes out clean or with a few moist crumbs.
  9. Cool: Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment paper overhang and transfer to the rack to cool completely.

Notes

For best results, use canned pumpkin puree (not pumpkin pie filling). Soften cream cheese properly to avoid lumps. Do not overmix the batter or over-swirl the cream cheese. Let the bread cool completely before slicing to prevent the swirl from oozing out.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, small batch, fall baking, quick bread, pumpkin spice

Find it online: https://platebelle.com/cozy-small-batch-pumpkin-bread-with-cream-cheese-swirl/