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Cozy Small-Batch Pumpkin Bread with Cream Cheese Swirl: Easy Recipe

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This small-batch pumpkin bread with a tangy cream cheese swirl is perfectly portioned for a cozy weekend. It’s incredibly moist, simple to make, and tastes like a warm, spiced hug.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • ¼ cup (60ml) vegetable oil
  • 1 large egg, room temperature
  • 2 tablespoons (30ml) milk
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • For the Cream Cheese Swirl:
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×4-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese, 2 tablespoons sugar, and 1 tablespoon flour until smooth. Set aside.
  3. Whisk dry ingredients: In a large bowl, whisk together 1 cup flour, baking soda, pumpkin pie spice, and salt.
  4. Combine wet ingredients: In a separate medium bowl, whisk together pumpkin puree, ½ cup granulated sugar, brown sugar, vegetable oil, egg, milk, and vanilla extract until smooth.
  5. Mix batter: Pour wet ingredients into dry ingredients. Fold with a rubber spatula until just combined (a few lumps are fine). Do not overmix.
  6. Layer batter and swirl: Pour half the batter into the prepared pan. Dollop half the cream cheese mixture over it. Pour remaining batter on top, then dollop remaining cream cheese mixture.
  7. Create the swirl: Gently drag a butter knife or skewer through the batter in a figure-eight motion (4-5 passes). Do not over-swirl.
  8. Bake for 45-55 minutes, until a toothpick inserted in the center (avoiding cream cheese) comes out clean or with a few moist crumbs. If browning too quickly, tent with foil.
  9. Cool in pan on a wire rack for 15 minutes. Then lift out using parchment paper and cool completely on the rack before slicing.

Notes

Let cream cheese and egg come to room temperature for best results. Measure flour correctly by spooning and leveling. Do not over-swirl the cream cheese. For a 9×5-inch pan, start checking doneness at 35-40 minutes.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, small batch, fall baking, easy recipe

Find it online: https://bakebelle.com/cozy-small-batch-pumpkin-bread-with-cream-cheese-swirl-easy-recipe/