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Cozy Small-Batch Pumpkin Bread with Cream Cheese Swirl

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This cozy small-batch pumpkin bread with cream cheese swirl is perfectly sized for two, featuring a tender, spiced pumpkin loaf with a tangy, creamy swirl that stays beautifully defined in every slice. It’s simple enough for a weekday afternoon yet special enough for gatherings.

Ingredients

  • All-purpose flour, 1 cup (120g)
  • Granulated sugar, ½ cup (100g)
  • Light brown sugar, ¼ cup (50g), packed
  • Baking soda, ½ teaspoon
  • Baking powder, ¼ teaspoon
  • Salt, ¼ teaspoon
  • Ground cinnamon, 1 teaspoon
  • Ground nutmeg, ¼ teaspoon
  • Ground ginger, ¼ teaspoon
  • Ground cloves, ⅛ teaspoon
  • Pumpkin puree, ½ cup (120g)
  • Vegetable oil, ¼ cup (60ml)
  • Large egg, 1
  • Vanilla extract, 1 teaspoon
  • Full-fat cream cheese, 4 oz (113g), softened
  • Granulated sugar, 2 tablespoons (25g)
  • All-purpose flour, 1 tablespoon (8g)
  • Vanilla extract, ½ teaspoon
  • Large egg yolk, 1

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 8×4-inch loaf pan with parchment paper, leaving about 2 inches of overhang on the long sides. Lightly grease the short sides with butter or non-stick spray.
  2. In a small bowl, beat the softened cream cheese with 2 tablespoons of sugar until smooth and fluffy. Add the 1 tablespoon of flour, ½ teaspoon of vanilla, and the egg yolk. Mix until fully combined. Set aside.
  3. In a medium bowl, whisk together 1 cup of flour, ½ cup of granulated sugar, ¼ cup of packed brown sugar, ½ teaspoon of baking soda, ¼ teaspoon of baking powder, ¼ teaspoon of salt, 1 teaspoon of cinnamon, ¼ teaspoon of nutmeg, ¼ teaspoon of ginger, and ⅛ teaspoon of cloves until evenly distributed.
  4. In a large bowl, whisk together ½ cup of pumpkin puree, ¼ cup of vegetable oil, 1 large egg, and 1 teaspoon of vanilla extract until smooth and fully combined.
  5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Pour half the pumpkin batter into the prepared loaf pan and spread it evenly. Drop half the cream cheese mixture in small dollops over the batter. Pour the remaining pumpkin batter on top, spreading carefully. Drop the remaining cream cheese mixture in dollops. Take a toothpick or skewer and gently swirl it through the batter in a figure-eight pattern, about 5-6 passes.
  7. Bake at 350°F (175°C) for 45-55 minutes. Start checking at 45 minutes — insert a toothpick into the center (avoiding the cream cheese swirl if possible). If it comes out clean or with just a few moist crumbs, it’s done. The top should be golden brown and spring back lightly when touched.
  8. Let the bread cool in the pan on a wire rack for 15 minutes. Then use the parchment overhang to lift it out and transfer to the rack to cool completely.

Notes

Room temperature ingredients matter. Cold cream cheese creates lumps; cold egg can make the batter seize. Take everything out 30 minutes before starting. Don’t overmix the batter. The flour in the cream cheese swirl is non-negotiable—it keeps the swirl from sinking. Use a light hand when swirling; 5-6 gentle figure-eight passes is enough. Check for doneness carefully; the cream cheese swirl can make the toothpick test tricky. The flavors deepen after a day or two.

Nutrition

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

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