cream cheese swirled apple cider pumpkin bread
According to reliable sources, this treat "tastes like fall." I hope by "fall" they don't mean crunchy, stepped on leaves.
Ingredients
- 1/3 cup coconut oil, melted
- 3/4 cup dark brown sugar
- 1 cup pumpkin puree
- 2 eggs, at room temperature
- 2 tsp vanilla extract
- 1/2 cup apple cider
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 tsp ground cinnamon, divided
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp kosher salt
- 4 oz cream cheese, softened
- 3 tbsp sugar
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with oil or butter.
- In a large bowl, whisk together the coconut oil, pumpkin, and brown sugar until combined. Whisk in the eggs, then the vanilla and apple cider, until smooth. Add the flour, baking powder, baking soda, salt, 2 tsp of cinnamon, ginger, and cloves. Stir until just combined. Do not overmix.
- Pour half of the batter into the prepared loaf pan. Dollop 1 tsp sized balls of cream cheese evenly overtop and swirl into the batter with a sharp butter knife. Pour the remaining batter into the pan and spread evenly with a spatula. Toss together the sugar and remaining 2 tsp of cinnamon and sprinkle overtop the loaf.
- Bake 55-65 minutes until an inserted toothpick or skewer emerges with just a few moist crumbs. Let cool 10 minutes in the loaf pan, then flip onto a wire rack. Cool at least 30 minutes before slicing. Serve with butter and cinnamon sugar, as desired.
Notes
*To store: Bread keeps covered at room temperature for up to 3 days, and in the fridge for up to 5. Humidity may make the cinnamon sugar topping soften. Leftovers can also be sealed and stored in the freezer for up to 3 months.