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Lighter One-Bowl Pumpkin Bread with Easy Cream Cheese Swirl

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This lighter one-bowl pumpkin bread features a tangy cream cheese swirl baked right in, using Greek yogurt for moisture and less oil. It’s a simple, crowd-pleasing fall treat that proves you don’t need complicated techniques for something truly special.

Ingredients

Scale
  • 1 ¾ cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ cup (100g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 cup (245g) canned pumpkin puree
  • ½ cup (120g) plain Greek yogurt (whole milk or 2%)
  • ¼ cup (60ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened (block style)
  • 2 tablespoons (25g) granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • ½ teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides. Lightly spray exposed sides with cooking spray.
  2. Make the cream cheese swirl: In a small bowl, beat softened cream cheese with 2 tablespoons sugar, 1 egg yolk, and ½ teaspoon vanilla until smooth. Set aside.
  3. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Add granulated sugar, brown sugar, pumpkin puree, Greek yogurt, vegetable oil, eggs, and vanilla extract to the same bowl. Mix with a spatula until just combined (a few lumps are fine).
  5. Pour half the batter into the prepared loaf pan and spread evenly.
  6. Drop spoonfuls of about two-thirds of the cream cheese mixture over the batter. Do not spread.
  7. Pour remaining batter on top and spread gently to cover. Drop remaining cream cheese mixture on top in spoonfuls.
  8. Use a butter knife or skewer to gently swirl the batter in a figure-eight pattern (5-6 passes).
  9. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If browning too quickly, tent with foil at 40 minutes.
  10. Cool in pan for 15 minutes, then lift out using parchment and transfer to a wire rack. Cool completely before slicing.

Notes

Room temperature ingredients matter. Don’t overmix the batter. Let bread cool completely before slicing. For best results, use a kitchen scale to measure flour. Internal temperature should reach 200-205°F when done.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, one-bowl, lighter, fall recipe, pumpkin, Greek yogurt

Find it online: https://dahliadishes.com/lighter-one-bowl-pumpkin-bread-with-easy-cream-cheese-swirl/