Description
A cozy, ultra-moist tiny batch pumpkin spice bread with a tangy cream cheese swirl, designed to be finished in a few days without waste.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup pumpkin puree
- ¾ cup packed brown sugar
- ⅓ cup vegetable oil or melted coconut oil
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 2 oz light cream cheese, softened
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- Optional: ¼ cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Line a 5×3 inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk brown sugar, oil, egg, vanilla extract, and pumpkin puree until smooth.
- Pour wet ingredients into dry ingredients and gently fold until just combined. Do not overmix.
- In a small bowl, beat cream cheese, granulated sugar, and vanilla until smooth.
- Spread half the batter into the pan. Dollop cream cheese mixture on top, then add remaining batter.
- Swirl cream cheese into batter with a paring knife.
- Bake for 35-40 minutes until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure cream cheese and egg are at room temperature for best results. Do not overmix the batter to keep the bread tender. Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 16
- Sodium: 180
- Fat: 8
- Saturated Fat: 1
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: pumpkin bread, cream cheese swirl, tiny batch, fall baking, pumpkin spice, easy dessert, gluten-free option