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Cozy Maple Pecan Pumpkin Bread with Cream Cheese Ribbon

maple pecan pumpkin bread - featured image
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A moist and flavorful pumpkin bread featuring a luscious cream cheese ribbon, sweet maple syrup, and toasted pecans, perfect for cozy fall gatherings.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 cup (200g) granulated sugar
  • ½ cup (120ml) pure maple syrup (Grade A Amber preferred)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 cup (240g) pumpkin puree (canned or homemade)
  • 1 teaspoon vanilla extract
  • 1 cup (100g) chopped pecans, toasted
  • 8 ounces (227g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan thoroughly. Line with parchment paper if desired.
  2. Toast the chopped pecans on a baking sheet in the oven for about 5 minutes until fragrant. Set aside to cool.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  4. In another bowl, beat the softened cream cheese with sugar using an electric mixer until light and fluffy, about 2-3 minutes. Add egg yolk and vanilla extract and mix until smooth. Refrigerate to keep cool.
  5. In a large bowl, whisk together sugar, maple syrup, and oil until combined. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and vanilla extract until smooth.
  6. Gradually fold the dry ingredients into the pumpkin mixture using a spatula. Do not overmix. Fold in the toasted pecans gently.
  7. Pour half of the pumpkin batter into the prepared pan and spread evenly. Dollop half of the cream cheese mixture over the batter in spoonfuls. Use a knife or skewer to swirl the cream cheese into the batter, creating a marbled effect. Repeat with remaining batter and cream cheese mixture, finishing with a swirl on top.
  8. Bake on the middle rack for 60-70 minutes. Start checking at 55 minutes by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs. Tent with foil if the cream cheese browns too quickly.
  9. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use room temperature eggs and cream cheese for best results. Do not overmix the batter to keep the bread tender. Toast pecans lightly for maximum crunch and flavor. Swirl cream cheese gently to maintain the marbled effect. Cool completely before slicing to prevent crumbling. For gluten-free, use a 1-to-1 gluten-free baking blend. For dairy-free, substitute vegan cream cheese and coconut oil.

Nutrition

Keywords: pumpkin bread, maple pecan bread, cream cheese ribbon, fall baking, cozy bread, pumpkin spice, toasted pecans, maple syrup

Find it online: https://merrymorsel.com/cozy-maple-pecan-pumpkin-bread-recipe-with-cream-cheese-ribbon-easy-and-perfect/