Fall is officially here and I couldn’t be more excited. Fall is my favorite season! I love Halloween and spooky movies, Thanksgiving is my favorite holiday, the weather is perfect, the trees start to change, it’s the perfect time to start using my oven again, and we get to enjoy all things pumpkin! I’m not necessarily a “pumpkin spice” type person in the sense of coffees or drinks or things like that, but I do enjoy pumpkin goodies like my Pumpkin Pie Cookies and pumpkin muffins. So now I’ve come up with this delicious pumpkin swirl bread. To me, it’s perfect. It’s not too sweet, it has the perfect fall flavor profile, and it is has the best texture. I don’t know how I managed it, but this pumpkin bread is the softest thing I’ve ever baked. I’m in love with this recipe and I know you will be too!
Ingredients:
- 3/4 cup packed brown sugar
- 1/3 cup butter, melted
- 2 eggs
- 1 1/2 tsp vanilla
- 2 cups all-purpose flour
- 1/4 tsp salt
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 cup (approx. 4 oz) cream cheese, softened
- 1 1/2 cups (approx. 15 oz) canned pumpkin pie mix
Directions:
1. Preheat oven to 335℉.
2. Mix together the flour, salt, baking soda, baking powder, and cinnamon in a medium bowl.
3. In a separate mixing bowl, cream together the brown sugar and melted butter.
4. Add the eggs to the mixture, and then the vanilla.
5. Add the mixed dry ingredients to your mixing bowl, one half at a time. Be sure to scrape the bowl with a rubber spatula between additions to ensure all the ingredients get incorporated.
6. Remove about 1/4 cup of the mixture to a separate bowl.
7. Mix the softened cream cheese into the 1/4 cup of the batter.
8. In the mixing bowl, mix in the pumpkin pie mix to the remaining batter.
9. Pour the batter with the pumpkin into a well greased loaf pan and flatten it out across the pan.
10. Drop spoonfuls of the cream cheese batter over the top until all of it is in the pan. Then swirl it into the pumpkin batter with a butter knife.
11. Bake for 40 minutes at 335℉, then tent the bread with foil, and bake an additional 30 minutes, for a total of an hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool for 5 minutes and then turn out onto a cooling rack. Be sure bread is cooled completely before storing if storing in an air tight container. I prefer to wrap tightly in foil and store at room temperature. It stays good for about a week, if it hasn’t been eaten by then!
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