Description
A moist pumpkin bread with a rich cream cheese swirl, perfect for fall baking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup water
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
- In another bowl, mix pumpkin puree, oil, eggs, sugars, and water until smooth.
- Combine wet and dry ingredients, stirring just until incorporated.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half the pumpkin batter into the loaf pan. Spoon half the cream cheese mixture on top. Repeat layers.
- Use a knife to swirl the cream cheese into the batter.
- Bake for 55-65 minutes or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use room-temperature cream cheese for smooth mixing.
- Do not overmix the batter to avoid a dense loaf.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg