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- 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - ½ teaspoon salt - 1 cup pumpkin puree (canned or fresh) - 1 cup granulated sugar - ½ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - ¼ cup powdered sugar - 1 tablespoon milk - Optional: Chopped pecans for topping In this recipe, we use a mix of dry and wet ingredients. Each part adds flavor and texture. The dry ingredients create the base of the bread. Flour gives it structure. Baking soda and baking powder help it rise. Spices like cinnamon, nutmeg, and ginger add warmth and depth. Salt balances the sweetness. For the wet ingredients, pumpkin puree gives moisture and a rich taste. Granulated sugar sweetens the bread. Vegetable oil keeps it soft and tender. Eggs bind everything together, while vanilla extract adds a lovely aroma. The cream cheese filling is the star. It brings richness and a tangy flavor. The powdered sugar sweetens it, and milk helps it blend smoothly. If you like, you can add chopped pecans on top for a nice crunch and earthy taste. Gather these ingredients, and you’re ready to bake a delicious loaf of Pumpkin Cream Cheese Swirl Bread! 1. First, preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. 2. In a medium bowl, whisk together the dry ingredients. This includes 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, and ½ teaspoon salt. Mix well so there are no lumps. 3. In a large mixing bowl, combine the wet ingredients. Add 1 cup of pumpkin puree, 1 cup of granulated sugar, ½ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until smooth and creamy. 1. Gradually add the dry mixture into the wet ingredients. Stir gently until just combined. Make sure not to overmix. A few small lumps are okay. 2. In another bowl, prepare the cream cheese filling. Beat together 4 oz of softened cream cheese, ¼ cup of powdered sugar, and 1 tablespoon of milk until creamy and smooth. 1. Pour half of the pumpkin batter into the prepared loaf pan. 2. Spoon dollops of the cream cheese mixture over the pumpkin batter. 3. Add the rest of the pumpkin batter on top of the cream cheese. 4. Using a knife or skewer, gently swirl the cream cheese mixture into the pumpkin batter. This creates a nice marbled effect. Be careful not to over-swirl; you want distinct layers. 1. Bake in the preheated oven for about 60-70 minutes. Check doneness by inserting a toothpick into the center. It should come out clean. 2. Once baked, allow the bread to cool in the pan for 10-15 minutes. After that, transfer it to a wire rack to cool completely. Enjoy the delightful aroma as it cools! - Avoiding overmixing the batter: Mix the pumpkin and dry ingredients until just combined. Overmixing can make the bread tough. You want it fluffy and light, so stop mixing as soon as you see no dry flour. - Ensuring proper oven temperature: Always preheat your oven to 350°F (175°C). An oven thermometer can help check the heat. If the oven is too hot, the outside will cook too fast, and the inside will stay raw. - Serving with powdered sugar and whipped cream: Once the bread cools, slice it and dust with powdered sugar. A dollop of whipped cream adds a creamy touch. This makes your bread look fancy and taste delicious! - Storing and freezing options for optimal freshness: Wrap any leftover bread tightly in plastic wrap. Store it in the fridge for up to a week. You can freeze it for up to three months. Just make sure to slice it first for easy thawing. {{image_2}} You can easily change this bread's flavor. Try adding chocolate chips for a sweet twist. They melt into the bread as it bakes. Chopped cranberries give a tart touch that contrasts well with the sweet pumpkin. Want a gluten-free version? Just swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good binding agent like xanthan gum. This keeps the bread from crumbling. Pair this bread with warm drinks like coffee or tea. The spices in the bread complement the flavors in these drinks. For a fun twist, enjoy it with a hot chocolate topped with whipped cream. Serve with a side of fresh fruit for a light touch. Slices of apple or pear add a nice crunch. You can also spread a bit of cream cheese on top. This makes each bite extra creamy and rich. To keep your Pumpkin Cream Cheese Swirl Bread fresh, follow these tips: - Cool completely: Let the bread cool on a wire rack before storing. - Wrap tightly: Use plastic wrap or aluminum foil to cover the bread. This keeps moisture in and air out. - Use an airtight container: For extra protection, place the wrapped bread in a container. For refrigeration and freezing: - Refrigerate: Store in the fridge for up to a week. - Freeze: Wrap the bread well in plastic and then foil. This helps prevent freezer burn. The shelf life of your bread varies based on storage: - Room temperature: Enjoy it fresh for about 2 to 3 days. - Refrigerated: It stays tasty for about a week. - Frozen: You can keep it for 3 months. Just thaw in the fridge when ready to eat. This sweet bread is best enjoyed fresh, but these tips help you enjoy it longer! You can easily make this bread vegan. For the eggs, use flaxseed meal or applesauce. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit until it thickens. For the cream cheese, try vegan cream cheese. Use a plant-based milk, like almond or oat, instead of regular milk. These swaps keep the bread moist and tasty. Yes, you can use homemade pumpkin puree! To make it, roast a small pumpkin until soft. Scoop out the flesh and mash it until smooth. Fresh puree gives a lively flavor. Make sure to drain any excess water. This keeps your bread from getting too wet. To reheat leftovers, slice the bread and place it in a toaster or a warm oven. Set the oven to 300°F (150°C). Heat for about 10 minutes. This warms the bread without drying it out. You can also microwave slices for about 15 seconds for a quick treat. Yes, you can make muffins! Pour the pumpkin batter into a lined muffin tin. Fill each cup about two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean. Enjoy your pumpkin cream cheese swirl muffins warm or at room temperature! This blog post covered how to make delicious Pumpkin Cream Cheese Swirl Bread. We discussed essential ingredients, step-by-step instructions, and tips for success. You can enhance the flavor and switch things up with different add-ins. Remember to store your bread properly for the best taste. Whether you enjoy it warm or cold, this recipe is perfect for any season. Give it a try, and you won’t be disappointed!

Pumpkin Cream Cheese Swirl Bread

Indulge in the delightful flavors of Pumpkin Cream Cheese Swirl Bread with this easy recipe! Perfectly spiced with cinnamon, nutmeg, and ginger, this moist bread features a luscious cream cheese layer that makes every slice irresistibly delicious. Ready in just 1 hour and 30 minutes, it's the ultimate treat for fall gatherings or cozy mornings. Click through to explore the full recipe and make this scrumptious bread at home!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

1 cup pumpkin puree (canned or fresh)

1 cup granulated sugar

½ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

4 oz cream cheese, softened

¼ cup powdered sugar

1 tablespoon milk

Optional: Chopped pecans for topping

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.

    In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

      In a large mixing bowl, combine the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract. Mix until smooth.

        Gradually add the dry ingredients to the pumpkin mixture. Stir until just combined; do not overmix.

          In a separate bowl, beat together the softened cream cheese, powdered sugar, and milk until creamy and smooth.

            Pour half of the pumpkin batter into the prepared loaf pan, and then spoon dollops of the cream cheese mixture over the batter. Add the rest of the pumpkin batter on top.

              Using a knife or a skewer, gently swirl the cream cheese mixture into the pumpkin batter to create a marbled effect. Avoid over-swirl to keep distinct layers.

                If desired, sprinkle chopped pecans on top of the batter for added crunch and flavor.

                  Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean.

                    Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

                      Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 8 slices

                        - Presentation Tips: Slice the loaf and serve warm with a dusting of powdered sugar on top for an elegant touch. Pair with a dollop of whipped cream or a smear of additional cream cheese for indulgence.