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Lighter Cinnamon Sugar Pumpkin Bread with Cream Cheese Swirl

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A lighter, healthier version of classic pumpkin bread featuring a tangy cream cheese swirl and a crackly cinnamon sugar topping. Made with whole wheat pastry flour, Greek yogurt, and less sugar, this moist and tender bread is perfect for fall mornings or cozy evenings.

Ingredients

Scale
  • 1 ¾ cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 1 cup pumpkin puree (100% pure pumpkin)
  • ½ cup plain Greek yogurt (full-fat or 2%)
  • ¼ cup unsalted butter, melted and slightly cooled
  • ½ cup coconut sugar (or brown sugar, packed)
  • ¼ cup pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces cream cheese, softened to room temperature
  • 2 tablespoons granulated sugar
  • 1 tablespoon milk (any kind)
  • ½ teaspoon vanilla extract
  • 1 tablespoon granulated sugar (for topping)
  • 1 teaspoon cinnamon (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Lightly spray with non-stick cooking spray.
  2. In a medium bowl, whisk together whole wheat pastry flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no clumps remain.
  3. In a separate large bowl, whisk together pumpkin puree, Greek yogurt, melted butter, coconut sugar, maple syrup, eggs, and vanilla extract until smooth and well combined.
  4. Pour dry ingredients into wet mixture. Fold gently with a rubber spatula until just combined—do not overmix. A few small lumps are fine.
  5. In a small bowl, beat softened cream cheese with 2 tablespoons granulated sugar, milk, and ½ teaspoon vanilla extract until smooth (use a hand mixer or fork).
  6. Pour half of the pumpkin batter into the prepared loaf pan and spread evenly. Spoon cream cheese mixture on top in 5-6 dollops. Pour remaining batter over cream cheese, spreading gently.
  7. Use a butter knife or skewer to gently drag through batter in a figure-eight pattern about 4-5 times to create swirls.
  8. In a tiny bowl, mix 1 tablespoon sugar with 1 teaspoon cinnamon. Sprinkle evenly over the top of the batter.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil around 35 minutes.
  10. Let bread cool in pan for 15 minutes, then lift out using parchment handles and transfer to a cooling rack. Cool completely before slicing.

Notes

Room temperature ingredients are essential for best results. Do not overmix the batter. Swirl gently with only 4-5 passes. Cool completely before slicing to prevent crumbling. Bread tastes even better on day two. Store in airtight container at room temperature for up to 3 days, or refrigerate after day 2. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin bread, cream cheese swirl, cinnamon sugar, healthy pumpkin bread, lighter pumpkin bread, fall baking, whole wheat pumpkin bread

Find it online: https://lenatable.com/lighter-cinnamon-sugar-pumpkin-bread-with-cream-cheese-swirl/