Print

One-Bowl Pumpkin Bread with Maple Cream Cheese Swirl

One-Bowl Pumpkin Bread with Maple Cream Cheese Swirl - featured image
Print Recipe

This one-bowl pumpkin bread with maple cream cheese swirl is moist, tender, and packed with warm fall spices. It comes together in under 15 minutes with no mixer required, making it the perfect quick and easy treat for cozy mornings or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (220g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup granulated sugar (200g)
  • ½ cup packed light brown sugar (100g)
  • 1 cup pumpkin puree (240g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup milk (60ml)
  • 4 oz cream cheese (113g), softened
  • 3 tablespoons pure maple syrup
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment with cooking spray or butter.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, vanilla extract, and milk until smooth and well combined.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Fold gently with a rubber spatula or wooden spoon until just combined—about 10 to 15 strokes. A few lumps are fine; do not over-mix.
  5. In a small bowl, beat the softened cream cheese with a hand mixer or fork until smooth. Add the maple syrup, 1 tablespoon flour, and ¼ teaspoon vanilla extract, and beat until fully combined and silky.
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Dollop half of the cream cheese mixture on top in small spoonfuls. Pour the remaining pumpkin batter over the cream cheese layer and spread gently. Dollop the remaining cream cheese mixture on top. Use a butter knife or skewer to gently swirl the cream cheese into the batter with 4 to 5 figure-eight motions.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after about 30 minutes.
  8. Let the bread cool in the pan for 15 minutes. Then use the parchment paper to lift it out and transfer to a wire rack to cool completely—at least 1 hour before slicing.

Notes

For a picture-perfect crack down the middle, let the batter sit in the pan for 10 minutes before baking. Use full-fat block cream cheese for the best swirl. If your pumpkin puree seems thin, blot it with a paper towel before using. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, maple cream cheese swirl, one-bowl, fall recipe, quick bread, easy pumpkin bread

Find it online: https://sparklespoon.com/one-bowl-pumpkin-bread-with-maple-cream-cheese-swirl/