Description
A dense yet soft pumpkin bread that stays moist for days, featuring a tangy and sweet maple cream cheese swirl. This beginner-proof recipe requires only one bowl for the batter and simple pantry ingredients.
Ingredients
Scale
- 1 cup (245g) 100% pure pumpkin puree
- 3/4 cup (180ml) vegetable oil
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) dark brown sugar, packed
- 3 large eggs
- 1/2 tsp vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 pinch salt
- 4 oz (115g) full-fat cream cheese, softened
- 2 tbsp maple syrup
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×4 loaf pan and line the bottom with parchment paper if desired.
- In a large bowl, whisk together vegetable oil, granulated sugar, dark brown sugar, eggs, 1/2 tsp vanilla extract, and pumpkin puree for 1-2 minutes until smooth and glossy.
- In a separate small bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Pour dry ingredients into the wet mixture. Gently fold with a spatula until just combined and no streaks of flour remain. Do not overmix.
- In a small bowl, mix softened cream cheese, maple syrup, and 1/2 tsp vanilla extract until smooth and creamy.
- Pour half of the pumpkin batter into the prepared pan. Dollop spoonfuls of cream cheese mixture over the batter and swirl gently with a knife. Pour remaining batter on top, add more cream cheese dollops, and swirl again.
- Bake for 50-55 minutes. Check at 45 minutes by inserting a toothpick into the center; it should come out clean or with moist crumbs.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure cream cheese is at room temperature to avoid lumps. Do not overmix the batter to prevent a tough texture. If using a 9×5 pan, reduce bake time by 10 minutes. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use coconut oil and dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the
- Calories: 280
- Sugar: 26
- Sodium: 250
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pumpkin bread, maple cream cheese swirl, moist pumpkin bread, fall baking, easy bread recipe, one bowl baking