I LOVE quick breads with my tea... they are called bread but let's be honest - they're cake. This pumpkin version is spiced, sweet, and creamy as can be with a cream cheese swirl throughout.
It comes together quickly with a few pantry staples and I love whipping it up on a weekend to enjoy all week long with my afternoon apple cider chai tea (now in stock in the shop here).
Follow the recipe below for ultimate fall coziness!
For the cream cheese swirl:
For the pumpkin bread:
Preheat the oven to 350 degrees. Butter a 9x4" loaf baking pan.
To make the cream cheese swirl, blend all four ingredients with an electric mixer until smooth. Set aside.
To make the pumpkin bread, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt. Set aside.
In the bowl of your stand mixer, mix the pumpkin puree, butter, egg, milk, and vanilla on low speed until smooth. Gradually add in the dry mixture, a little at a time. Mix until well incorporated and no dry flour remains.
In your prepared baking dish, spoon 1/3 of your pumpkin bread batter into the pan. Spoon half of your cream cheese mixture over it and do your best to spread it evenly (using a pastry bag would make this tidy but I just used a regular spatula!). Add 1/3 more of the pumpkin bread batter, and repeat the cream cheese mix to use it up. Top with the last of your pumpkin bread batter.
Optional: using a toothpick, chopstick, or sharp knife, create a swirl design in the top of your pumpkin bread! Go ahead, get fancy.
Bake for 1 hour or until a tester comes out clean. Let cool, slice, and enjoy! Just don't forget the tea.