Maple Cream Cheese Swirled Pumpkin Bread Recipe
This Maple Cream Cheese Swirled Pumpkin Bread is a moist and flavorful autumn treat, combining the earthy richness of pumpkin and warm spices with a luscious maple-infused cream cheese swirl. Perfectly spiced and sweetened naturally with maple syrup and almond butter, this bread offers a delightful balance of comforting flavors and creamy texture, ideal for breakfast, snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 slices
- Category: Baked Good
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup oat flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp sea salt
Wet Ingredients
- 1 can pumpkin puree (a little shy of 2 cups)
- 1/2 cup almond butter
- 2/3 cup maple syrup
- 3 large eggs
- 2 tsp vanilla extract
Maple Cream Cheese Filling
- 1/4 cup maple syrup
- 4 ounces cream cheese
- 1 large egg yolk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a 9x5x3 inch loaf pan by spraying it with non-stick spray or greasing it with butter to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the oat flour, pumpkin pie spice, baking powder, baking soda, and sea salt until fully combined.
- Blend Wet Ingredients: In a blender, combine the pumpkin puree, almond butter, maple syrup, eggs, and vanilla extract. Blend until the mixture is smooth and well incorporated.
- Combine Wet and Dry Components: Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined; avoid overmixing to maintain a tender bread texture.
- Prepare Maple Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with the maple syrup and egg yolk using a hand mixer until the mixture is creamy and smooth.
- Layer Batter and Filling: Pour half of the pumpkin bread batter into the prepared loaf pan. Spoon the cream cheese filling evenly over the batter, then gently swirl it using a spatula to create a marbled effect without disturbing the layers. Carefully add the remaining batter on top of the cream cheese layer, smoothing the surface lightly.
- Bake: Place the loaf pan in the preheated oven and bake for 50 to 60 minutes or until the top is golden and set. Test doneness by inserting a toothpick into the center; it should come out with no wet batter, only dry crumbs or clean.
- Cool and Serve: Allow the pumpkin bread to cool completely in the pan before slicing. This will ensure clean cuts and perfect texture.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing.
- If you don’t have oat flour, you can make your own by grinding rolled oats in a food processor.
- This bread can be stored in an airtight container in the refrigerator for up to 5 days.
- For a nut-free version, substitute almond butter with sunflower seed butter.
- Use pure maple syrup for the best flavor; avoid maple-flavored syrups that contain high fructose corn syrup.
