Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here
I’m not really a pumpkin spice fan, with many things, but one thing I always love in the fall is pumpkin bread. Pumpkin bread is perfectly moist and not too sweet. This recipe also has swirl cream cheese in it. So what’s not to love!
Recipe
Makes: 1 (8.5×4.5 inch) loaf
Disclaimer: This is not my recipe all the credit goes to Bake from Scratch the recipe is linked: here
Ingredients
- 1 1/3 cups (167g) all-purpose flour
- 1 tbsp (6 grams) pumpkin spice
- 2 tsp (10 grams) baking powder
- 3/4 tsp (2 grams) kosher salt
- 1/2 tsp (3 grams) baking soda
- 1 cup (244 grams) canned pumpkin
- 3/4 cup (165 grams) firmly packed dark brown sugar
- 1/2 cup (120 grams) plain Greek yogurt
- 2 large eggs (100 grams)
- 1/4 cup (56 grams) vegetable oil
- 2 tsp (8 grams) vanilla extract
- Cream Cheese Swirl
- 3 ounces (86 grams) cream cheese, softened
- 3 tbsp (36 grams) granulated sugar
- 1 large egg yolk (19 grams)
- 1 tbsp (8 grams) all-purpose flour
- 1/2 tsp (2 grams) vanilla extract
- Cream Cheese Swirl
- 1 cup (120 grams) confectioners’ sugar
- 5 tbsp (75 grams) heavy whipping cream
- 1/4 tsp pumpkin spice
Directions
- Preheat the oven to 350°F. Butter and flour an 8.5×4.5 inch loaf pan.
- Cream cheese swirl: in the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar at medium speed until smooth, about 2 minutes. Add egg yolk and flour and beat until smooth, about 2 minutes. Beat in vanilla.
- In a large bowl, whisk together flour, pumpkin spice, baking powder, salt, and baking soda. In a medium bowl, whisk together pumpkin, brown sugar, yogurt, eggs, oil and vanilla. Add pumpkin mixture to flour mixture, and fold until well combined.
- Pour half of batter into prepared pan; create a well with the back of a spoon. Add cream cheese swirl, leaving a 1/4 inch border around edges of pan. Top with remaining batter, smoothing top.
- Bake until a wooden pick inserted in center comes out clean, 1 hour 5 minutes to 1 hour 10 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Drizzle Pumpkin Spice Glaze onto cooled cake.
- Pumpkin Spice Glaze: In a small bowl, stir together all ingredients until smooth. cover and store at room temperature until ready to use.
