Pumpkin Swirl Bread

5 from 7 votes

A moist and flavorful pumpkin loaf with raisins, walnuts, and a sweet cream cheese filling.

Prep Time10

Cook Time1 15

Cooling Time1

Total Time2 30

Course: Bread

Cuisine: American

Keyword: easy pumpkin bread, fall baking, pumpkin bread recipe, pumpkin cream cheese bread

Servings: slices

Calories: 269kcal

1 cup canned 100% pumpkin, (NOT pumpkin pie filling)
1 cup granulated sugar
½ cup packed light brown sugar
3 egg whites, (take eggs out of fridge 30 minutes before starting to work on the recipe; room temperature eggs are much easier to separate.)
½ cup milk
¼ cup canola oil
2 cups all purpose flour
2 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
¼ teaspoon salt
⅛ teaspoon ground nutmeg
½ cup chopped walnuts
½ cup raisins

Preheat oven to 350˚F.
Generously grease and flour a 9x5-inch nonstick loaf pan; set aside.
In a large bowl beat pumpkin, sugars, 3 egg whites, milk, and oil until well incorporated.
In a separate bowl whisk together flour, baking powder, pie spice, salt, and nutmeg; slowly beat flour mixture into the pumpkin mixture. Beat until completely combined.
Stir in walnuts and raisins.
In a separate bowl combine cream cheese, 2 tablespoons sugar, and 1 egg white; beat until completely blended and smooth. Make sure the cream cheese is softened beforehand.
Spoon half of pumpkin batter into previously prepared loaf pan.
Spoon cream cheese filling over the batter.
Top with remaining pumpkin batter.
Bake for 65 to 75 minutes, or until toothpick inserted in the center comes out clean.
Remove from oven and cool in pan for 10 minutes.
Remove from pan and transfer to a wire rack to cool completely.
Wrap in foil.
Refrigerate until ready to serve.