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Cozy Small-Batch Pumpkin Bread with Cream Cheese Swirl

small-batch pumpkin bread with cream cheese swirl - featured image
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A perfectly sized small-batch pumpkin bread with a tangy cream cheese swirl. Moist, spiced, and ideal for a cozy fall afternoon.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (freshly grated is lovely if you have it)
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1/3 cup (80ml) vegetable oil (or melted coconut oil)
  • 1 large egg, at room temperature
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) full-fat cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×4-inch loaf pan with a strip of parchment paper, leaving an overhang on the two long sides. Lightly grease the exposed ends with butter or non-stick spray.
  2. In a small bowl, beat the softened cream cheese with the 2 tablespoons of sugar, egg yolk, and 1/2 teaspoon of vanilla extract until completely smooth and lump-free. Set aside at room temperature.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  4. In a large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the egg, pumpkin puree, and 1 teaspoon of vanilla extract. Whisk until smooth and glossy.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently, just until no streaks of flour remain. A few small lumps are fine.
  6. Pour about half of the pumpkin batter into the prepared loaf pan and spread it into an even layer. Drop spoonfuls of about half the cream cheese mixture over the batter. Carefully pour the remaining pumpkin batter on top, spreading it gently to cover the cream cheese. Dollop the rest of the cream cheese mixture on top.
  7. Take a butter knife or a skewer and gently drag it through the batter in a figure-eight motion, from one end of the pan to the other. Do not over-swirl.
  8. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  9. Let the bread cool in the pan on a wire rack for about 15 minutes. Then, using the parchment paper overhang, lift the bread out and transfer to the rack to cool completely.

Notes

Make sure cream cheese is fully softened but not melted. Do not over-swirl the cream cheese. Start checking for doneness at 50 minutes. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freezes well for up to 3 months.

Nutrition

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

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