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Cream Cheese Swirled Cinnamon Pumpkin Butter Bread

Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
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Cream Cheese Swirled Cinnamon Pumpkin Butter Bread is a moist and tender loaf infused with warm fall spices, a rich swirl of cream cheese, and luscious pumpkin butter. Perfect for breakfast or a delightful snack, this easy-to-make bread features a beautiful cream cheese swirl and customizable options for nuts, spices, and dietary preferences.

Ingredients

Dry Ingredients

  • All-purpose flour – quantity as per standard quick bread recipe (approx. 2 cups)
  • Baking powder – about 1 teaspoon
  • Baking soda – about 1/2 teaspoon
  • Ground cinnamon – about 1 to 2 teaspoons
  • Salt – about 1/2 teaspoon

Wet Ingredients and Mix-ins

  • Pumpkin butter – about 1 cup
  • Cream cheese (softened) – about 8 ounces
  • Brown sugar – about 1/2 cup
  • Granulated sugar – about 1/4 cup plus a small amount for the cream cheese swirl
  • Eggs – 2 large
  • Vanilla extract – 1 teaspoon

Optional Additions

  • Chopped pecans or walnuts – 1/2 cup (optional)
  • Additional spices (nutmeg, cloves, ginger) – 1/4 to 1/2 teaspoon each (optional)
  • Maple syrup (replace some sugar) – to taste (optional)
  • Vegan cream cheese and plant-based butter substitute for dairy-free version (optional)
  • Gluten-free baking blend instead of all-purpose flour (for gluten-free option)

Instructions

  1. Prepare Your Batter and Swirl: Whisk together all-purpose flour, baking powder, baking soda, ground cinnamon, and salt in a bowl. In a separate large bowl, cream together the brown sugar, granulated sugar, and softened pumpkin butter until fluffy. Beat in eggs and vanilla extract until just combined. Gradually add the dry ingredients to the wet ingredients and mix into a smooth batter. For the cream cheese swirl, beat softened cream cheese with a little sugar, an egg, and cinnamon until smooth and creamy.
  2. Assemble the Bread: Pour half of the pumpkin batter into a greased loaf pan. Spoon dollops of the cream cheese mixture evenly over the batter. Pour the remaining pumpkin batter over the cream cheese dollops. Using a knife or skewer, gently swirl the cream cheese mixture through the batter in a figure-eight pattern to create beautiful layers without fully mixing.
  3. Bake to Perfection: Bake the loaf in a preheated oven at a moderate temperature (around 350°F / 175°C) for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Monitor closely towards the end to prevent over-baking which can dry out the bread.
  4. Cool and Slice: Let the bread cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely. Allowing it to cool fully helps set the texture for clean slicing without crumbling.

Notes

  • Use softened cream cheese at room temperature for easy swirling and smooth texture.
  • Don’t overmix the batter; combine ingredients just until blended to keep the loaf tender.
  • Swirl gently with a knife or skewer to maintain beautiful cream cheese patterns.
  • Check oven temperature accuracy with a thermometer to ensure even baking.
  • Use pumpkin butter instead of pumpkin puree as it adds sweetness and moisture, improving flavor and texture.
  • Adjust spices and add nuts or dried fruits to customize the bread to your liking.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon bread, fall recipe, pumpkin butter, moist bread, breakfast bread, seasonal bread

Find it online: https://gourmetglazing.com/cream-cheese-swirled-cinnamon-pumpkin-butter-bread/