Can I use canned pumpkin for this recipe?

Absolutely! Canned pumpkin puree works just as wonderfully as fresh - I always keep a few cans stocked during fall for emergency pumpkin bread cravings. Just grab the plain puree (not pumpkin pie filling!) and you're golden. My pantry secret? Organic canned pumpkin tends to have a richer color and deeper flavor. Either way, you'll get that perfect moist pumpkin cream cheese bread texture we all love!

How do I prevent a soggy cream cheese swirl?

Oh honey, I learned this the hard way! The trick is making sure your cream cheese mixture isn't too loose - whip it until thick like frosting. Also, don't over-swirl or the layers blend too much. That gorgeous marbled effect you see on my Pinterest page? Just 3-4 knife passes does the trick while keeping that swirl distinct after baking.

Can I bake this pumpkin swirl loaf as muffins instead?

You bet! Muffins bake up in about 18-22 minutes and make perfect freezer-friendly pumpkin bread portions. Fill liners halfway with batter, add a teaspoon of cream cheese mixture, then top with more batter. Swirl gently - they'll come out looking like those fancy Starbucks bakery case treats! Pro tip: check at 16 minutes so they don't overbake.

Why does my cream cheese sink while baking?

Don't panic - this happens when the filling is too liquidy. Make sure your cream cheese is truly room temperature (no microwaving shortcuts!) and the egg yolk is well incorporated but not overbeaten. Some sinking is normal, but proper layering (batter first, then filling, then more batter) helps it stay suspended. Still happens occasionally? Call them creamy pumpkin pockets and pretend you meant to do it!

Can I skip the swirl for plain pumpkin bread?

Well bless your heart, why would you want to? Just kidding - the pumpkin batter alone makes a delightful fall breakfast loaf. You'd simply omit the cream cheese steps. Though I will say... once you try it swirled, you'll never go back to plain. It's like autumn magic in every bite!

Irresistible Pumpkin Bread with Cream Cheese in 1 Bowl

Pumpkin Bread with Cream Cheese Swirl

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A moist pumpkin bread swirled with sweet cream cheese filling, perfect for fall mornings or as a freezer-friendly treat.

Author: Sophia Collins
Prep Time: 15 min
Cook Time: 65 min
Total Time: 80 min
Yield: 1 loaf (10 slices) 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp pumpkin pie spice
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 cup granulated sugar
1/4 cup brown sugar
1/4 cup water
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1/2 tsp vanilla extract

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Instructions

Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
Whisk flour, baking soda, salt, and pumpkin pie spice in a bowl.
In another bowl, mix pumpkin puree, oil, eggs, sugars, and water until smooth.
Combine wet and dry ingredients, stirring until just mixed.
Beat cream cheese, sugar, egg yolk, and vanilla until smooth.
Pour half the pumpkin batter into the pan. Spoon cream cheese mixture on top. Add remaining batter and swirl with a knife.
Bake for 60-65 minutes, or until a toothpick comes out clean.
Cool in pan for 10 minutes, then transfer to a wire rack.

Notes

For gluten-free, use a 1:1 gluten-free flour blend.
Freeze slices wrapped in plastic for up to 3 months.
Try meal planning with this bread for easy breakfasts.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 220mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

Find it online: https://kitchenuser.net/pumpkin-bread-with-cream-cheese-swirl/