Print

Moist Pumpkin Bread Recipe with Maple Cream Cheese Swirl and Pepitas

moist pumpkin bread - featured image
Print Recipe

A cozy, moist pumpkin bread featuring a luscious maple cream cheese swirl and crunchy pepitas, perfect for fall mornings and snacks.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 8 ounces (225g) cream cheese, softened
  • ⅓ cup (80ml) pure maple syrup
  • 1 tablespoon all-purpose flour
  • ¼ cup (30g) pepitas (raw pumpkin seeds)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or non-stick spray, and optionally line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In another bowl, beat the melted butter with sugar until well blended. Add eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
  4. Gradually add the dry ingredients to the wet, folding gently with a spatula just until no streaks remain.
  5. In a small bowl, beat the softened cream cheese with the maple syrup and tablespoon of flour until smooth and creamy.
  6. Pour half of the pumpkin batter into the loaf pan, spreading evenly. Dollop half of the cream cheese mixture on top in several spots. Add the remaining pumpkin batter, then the rest of the cream cheese in dollops on top. Use a skewer or knife to gently swirl the cream cheese through the batter.
  7. Scatter the pepitas evenly over the top.
  8. Bake for 55 to 65 minutes. Check at 55 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
  9. Let the bread cool in the pan on a wire rack for about 20 minutes, then remove from the pan and cool fully before slicing.

Notes

Use canned pumpkin puree, not pumpkin pie filling, for best moisture and flavor. Soften cream cheese ahead of time to avoid lumps. Avoid overmixing batter to keep bread tender. Tent with foil if pepitas brown too quickly. Store wrapped at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bread, maple cream cheese swirl, pepitas, fall baking, moist pumpkin bread, easy pumpkin bread, autumn bread

Find it online: https://atomicbite.com/moist-pumpkin-bread-recipe-with-maple-cream-cheese-swirl-and-pepitas-easy-steps/