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Moist Small-Batch Pumpkin Bread: Best Cream Cheese Swirl

moist small-batch pumpkin bread - featured image
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A tender, moist small-batch pumpkin bread featuring a tangy cream cheese swirl. This easy recipe uses simple ingredients and bakes in under an hour for a perfect cozy treat.

Ingredients

Scale
  • 1 cup all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 large egg, room temperature
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2 ounces cream cheese, full-fat brick style, softened
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 5×3-inch loaf pan and line with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In a large bowl, combine granulated sugar and brown sugar. Add vegetable oil, egg, and vanilla extract. Whisk until smooth.
  4. Stir in pumpkin puree until fully incorporated.
  5. Add dry ingredients to wet ingredients in three additions. Fold gently with a spatula until no flour streaks remain. Do not overmix.
  6. In a small bowl, mix softened cream cheese, 1 tablespoon sugar, and 1/2 teaspoon vanilla until smooth.
  7. Spoon half of the pumpkin batter into the prepared pan. Dollop cream cheese mixture over the batter and swirl gently with a knife.
  8. Top with remaining batter and swirl lightly again.
  9. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Do not overmix the batter to avoid a dense texture. Ensure eggs are at room temperature. If the top browns too quickly, cover loosely with foil after 20 minutes. For a gluten-free version, substitute almond flour. For dairy-free, use coconut oil and dairy-free cream cheese.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, small batch baking, fall recipes, easy dessert, gluten-free option, cozy baking

Find it online: https://milacook.com/moist-small-batch-pumpkin-bread-best-cream-cheese-swirl/