Pumpkin Cream Cheese Swirl Bread

• •1.5 cup all-purpose flour
• •1 teaspoon baking soda
• •0.5 teaspoon baking powder
• •1.5 teaspoon pumpkin pie spice
• •0.5 teaspoon ground cinnamon
• •0.5 teaspoon fine sea salt
• •1 cup pure pumpkin puree (canned or fresh, not pie mix)
• •0.5 cup granulated sugar
• •0.5 cup light brown sugar, packed
• •0.3 cup neutral vegetable oil or melted coconut oil
• •2 large eggs, room temperature
• •1 teaspoon pure vanilla extract
• •6 oz cream cheese, softened to room temperature
• •0.3 cup granulated sugar (for cream cheese layer)
• •1 large egg yolk, room temperature
• •1 tablespoon all-purpose flour (for cream cheese layer)
• •0.5 teaspoon pure vanilla extract (for cream cheese layer)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Grease an 8.5x4.5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a medium bowl, prepare the cream cheese swirl by beating the softened cream cheese, 0.25 cup granulated sugar, egg yolk, 1 tablespoon flour, and 0.5 teaspoon vanilla extract with an electric hand mixer on medium speed until smooth and creamy. Set aside.

3. 3

   In a separate large bowl, whisk together the 1.5 cups flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and fine sea salt until thoroughly combined.

4. 4

   In another mixing bowl, whisk together the pumpkin puree, 0.5 cup granulated sugar, light brown sugar, oil, 2 whole eggs, and 1 teaspoon vanilla extract until glossy and fully emulsified.

5. 5

   Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined and no dry flour streaks remain. Do not overmix.

6. 6

   Spread half of the pumpkin batter evenly into the bottom of the prepared loaf pan. Spoon about two-thirds of the cream cheese mixture in dollops over the batter.

7. 7

   Cover with the remaining pumpkin batter, then dollop the remaining cream cheese mixture over the top. Drag a butter knife or wooden skewer gently through the layers in a figure-eight motion to create a marbled swirl effect.

8. 8

   Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center of the pumpkin portion comes out clean or with a few moist crumbs (avoid checking only the cream cheese swirl). If the top browns too quickly after 40 minutes, tent loosely with aluminum foil.

9. 9

   Remove from the oven and allow the bread to cool in the pan on a wire rack for 20 minutes. Use the parchment paper handles to lift the loaf out onto the wire rack to cool completely before slicing.

Chef's Tips

• 💡Ensure the cream cheese is fully softened at room temperature to avoid lumps in the swirl filling.
• 💡Do not over-swirl with the knife; 4 to 5 gentle figure-eight strokes are plenty to create defined, beautiful ribbons without blending the mixtures together.
• 💡For clean, distinct bakery-style slices, chill the cooled loaf in the refrigerator for 1 hour prior to slicing with a sharp chef's knife.