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Best Easy Pumpkin Bread with Brown Butter Cream Cheese Swirl

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This pumpkin bread started as a mistake but became a family favorite. It’s moist, spiced, and swirled with a nutty brown butter cream cheese mixture that makes it unforgettable.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 1 can (15 oz or 425g) pumpkin puree (100% pumpkin, not pie filling)
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ⅛ teaspoon cloves
  • 4 oz (113g) cream cheese, softened
  • 2 tablespoons (28g) unsalted butter
  • ¼ cup (30g) powdered sugar
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Place 2 tablespoons unsalted butter in a small saucepan over medium heat. Swirl gently until small brown specks form and it smells nutty (about 3-4 minutes). Remove from heat immediately and pour into a small bowl to cool slightly.
  2. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly grease the parchment.
  3. Mix dry ingredients: In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  4. Mix wet ingredients: In a large bowl, whisk together granulated sugar and brown sugar. Add vegetable oil and whisk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract and pumpkin puree until smooth.
  5. Combine: Pour dry ingredients into wet ingredients. Fold gently with a spatula until just combined (a few lumps are fine). Do not overmix.
  6. Make cream cheese swirl: In a small bowl, beat together softened cream cheese, cooled browned butter, powdered sugar, vanilla extract, and a pinch of salt until smooth and creamy.
  7. Assemble: Pour half the pumpkin batter into the prepared pan. Drop spoonfuls of cream cheese mixture over batter (5-6 dollops). Swirl gently with a knife or skewer. Pour remaining batter on top, add remaining cream cheese mixture, and swirl again.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 40 minutes.
  9. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a cooling rack. Cool completely (at least 1 hour) before slicing.

Notes

Don’t overmix the batter. Use room temperature ingredients for best results. Cool completely before slicing to prevent crumbling. Bread freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, brown butter cream cheese swirl, easy pumpkin bread, fall baking, pumpkin recipe

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