Can you believe it is already November?! Here in Tennessee the trees are putting on quite the show of color and it is finally cool enough to weather sweaters! This time of year puts me in the mood for baking and especially baking with pumpkin! This Pumpkin Bread with Cream Cheese Swirl was a new recipe I came up with and it turned out FANTASTIC! My family loved it and can’t wait until I make it again! It not only tasted wonderful, but the smell of our home while it baked was incredible! Better than any candle, that’s for sure!
I love my classic Pumpkin Bread recipe found here, but the ribbon of cream cheese in this one really put it over the top! We enjoyed this for breakfast with but I think it would be a fun addition to our Thanksgiving dessert table this year. Yum!
PS–it also freezes perfectly! And makes a perfect gift (see below).
Other fantastic Quick Breads to try:
Cream Cheese Filled Banana Bread
Pumpkin Cranberry Bread (my favorite)
Double Chocolate Zucchini Bread
Pumpkin Bread with Cream Cheese Swirl
Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¾ cup light brown sugar
- ¼ cup oil
- ¼ cup cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Filling
- 1 large egg
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons all purpose flour
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray, set aside.
- In a large bowl combine pumpkin, egg, sugar, oil, sour cream and vanilla extract.
- Fold in the spices, flour, baking powder, baking soda, salt until just combined.
- Pour about half of the batter into the prepared pan.
- Meanwhile prepare the cream cheese filling by whisking all of the filling ingredients together in a medium bowl.
- Pour the cream cheese filling on top of the batter spreading it out gently with a spatula.
- Pour the remaining batter on top carefully spreading it as well.
- Take a butter knife and swirl the batter, being careful not to touch the bottom or edges.
- Bake for 45-50 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes before removing to a wire rack to cool completely.
Good question…I don’t know. I suppose it could in this cold weather–and depending how far it was going.
Can this be mailed?