Skip to content

Cream Cheese Swirled Pumpkin Bread

November 24, 2015

I made this for a cyclocross race recently.  I liked the idea of not having a messy cream cheese frosting on top, but something baked in.  I didn’t think the cream cheese filling was very cheesecake-like as I was expecting.  It wasn’t as sweet.  I might modify it next time.  I also doubled this recipe and made half of them as muffins.  They seemed much drier as muffins, but the bread was super moist and very good.   Also, my eye ball ratio of using half the cream cheese filling in the bread and half in the muffins wasn’t good so I was a little light in cream cheese volume in the bread.

Difficulty: Easy
Prep Time: 20 min
Cook Time: 45-55 min
Cool Time: 15 min
Total Time: 1 hour 30 min
Yield: One 9×5-inch loaf, about 10 slices
Taste: Good

Pumpkin Bread 1



1 large egg
1 cup pumpkin puree
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
2 tsp vanilla extract
2 tsp cinnamon
1 tsp pumpkin pie spice *SEE NOTE BELOW FOR MAKE YOUR OWN
1/2 tsp ground nutmeg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
pinch salt, optional and to tast


1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tbs all-purpose flour


1 cup chocolate chips

Pumpkin Bread 2


1)  Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.


2)  In a large bowl, add the the egg, pumpkin puree, brown and granulated sugars, oil, sour cream, vanilla, cinnamon, pumpkin pie spice, and nutmeg.  Whisk to combine.

3)  Add the flour, baking powder, baking soda, optional salt and chocolate chips, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.

4)  Pour two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.

Cream Cheese Filling

5)  In a large bowl, add all filling ingredients and mix with a hand mixer or whisk.

6)  Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.

7)  Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.

8)  Bake for about 45 to 55 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn’t the most accurate.
Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through. Baking times will vary based on moisture content of pumpkin, cream cheese, climate, and oven variances.

Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving.

Optionally, serve with Honey Butter, Cinnamon-Sugar Butter, or Vanilla Browned Butter Glaze. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Pumpkin Bread 3


To make your own Pumpkin Pie Spice use the following to make 2 1/3 tablespoons.

1 tablespoon ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon ground mace
1/2 teaspoon ground nutmeg

To make the required 1 tsp enough for the above bread recipe you need 1/7th of the volumes just stated above as I modified below.  Yeah, sorry.  Not so easy at that scale…

~1/2 tsp ground cinnamon
~1/4 teaspoons ground ginger
1/14 teaspoon allspice
1/14 teaspoon ground cloves
1/14 teaspoon ground mace
1/14 teaspoon ground nutmeg

Source: Averie Cooks


From → Bread, Dessert

Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: