Name: Make-Ahead Ultra Moist Pumpkin Bread with Cream Cheese Swirl Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 15 oz (425 g) pumpkin puree (not pumpkin pie filling); 1/2 cup (120 ml) vegetable oil; 1/2 cup (120 g) sour cream; 1 cup (200 g) granulated sugar; 1/2 cup (110 g) light brown sugar; 2 large eggs, room temperature; 2 cups (250 g) all-purpose flour; 1 tsp (5 g) baking soda; 1 tsp (5 g) baking powder; 2 tsp (4 g) ground cinnamon; 1/2 tsp (1 g) ground nutmeg; 1/2 tsp (1 g) ground ginger; 1/2 tsp (3 g) salt; 8 oz (225 g) cream cheese, softened; 1/3 cup (40 g) powdered sugar; 1 tsp (5 ml) vanilla extract

Ingredients

15 oz (425 g) pumpkin puree (not pumpkin pie filling)

1/2 cup (120 ml) vegetable oil

1/2 cup (120 g) sour cream

1 cup (200 g) granulated sugar

1/2 cup (110 g) light brown sugar

2 large eggs, room temperature

2 cups (250 g) all-purpose flour

1 tsp (5 g) baking soda

1 tsp (5 g) baking powder

2 tsp (4 g) ground cinnamon

1/2 tsp (1 g) ground nutmeg

1/2 tsp (1 g) ground ginger

1/2 tsp (3 g) salt

8 oz (225 g) cream cheese, softened

1/3 cup (40 g) powdered sugar

1 tsp (5 ml) vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving an overhang for easy removal.

Step 2: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set this mixture aside.

Step 3: In a large bowl, whisk together granulated sugar, brown sugar, eggs, vegetable oil, sour cream, pumpkin puree, and vanilla extract until fully combined and smooth.

Step 4: Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula until just combined. Avoid overmixing.

Step 5: Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly. Dollop half of the cream cheese mixture over the batter in small spoonfuls. Using a knife or skewer, gently swirl the cream cheese into the batter to create a marbled effect. Repeat with the remaining batter and cream cheese mixture.

Step 6: Bake for 55 to 65 minutes. Begin checking at 55 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. The top should be golden brown and spring back lightly when touched.

Step 7: Let the bread cool in the pan for 15 minutes. Use the parchment overhang to lift the bread onto a wire rack. Cool completely before slicing to keep the cream cheese swirl intact.

Tips & Variations

For extra warmth, add a pinch of ground cloves or allspice to the spice mix.

Use full-fat cream cheese for the creamiest swirl and best flavor.

You can substitute Greek yogurt for sour cream if preferred.

To make this bread gluten-free, try using a 1-to-1 gluten-free baking flour blend.

Chill the cream cheese mixture a bit before swirling for more distinct layers.

Storage

Store the pumpkin bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. When reheating, warm slices gently in a microwave or toaster oven to restore softness and bring out flavor.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree, not pumpkin pie filling, as the filling contains added sugars and spices that can alter the taste and texture of the bread.

How can I tell when the pumpkin bread is done baking?

The bread is done when a toothpick inserted into the center comes out mostly clean with a few moist crumbs, the top is golden brown, and it springs back slightly when touched.