Cream Cheese Swirled Cinnamon Pumpkin Butter Bread

Ingredients
For the bread
- 1 ¾ cups (220 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
- ½ cup (120 ml) vegetable oil or melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the cream cheese swirl
- 4 ounces (115 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
For the cinnamon sugar topping
- 2 tablespoons (25 g) granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon (14 g) unsalted butter, melted
Optional
- Salted honey butter, for serving
Equipment
- 9x5-inch loaf pan
- parchment paper
- mixing bowls
- electric mixer or whisk
- spatula
- wire cooling rack
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides to easily lift the bread out later.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- 3
In a large bowl, whisk together the pumpkin puree, oil, eggs, and vanilla until smooth and well combined.
- 4
Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Do not overmix. Set aside.
- 5
In a small bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth and creamy.
- 6
Spoon half of the pumpkin batter into the prepared loaf pan and smooth the top with a spatula.
- 7
Drop spoonfuls of the cream cheese mixture evenly over the pumpkin batter. Drizzle with the remaining pumpkin batter and smooth the top.
- 8
In a small bowl, mix together the sugar and cinnamon for the topping. Stir in the melted butter until combined.
- 9
Sprinkle the cinnamon sugar mixture evenly over the top of the batter.
- 10
Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent loosely with aluminum foil.
- 11
Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely.
- 12
Slice and serve with salted honey butter, if desired.




