Description
A delicious pumpkin bread with a creamy cheesecake swirl, perfect for fall baking.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 8 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, and pumpkin pie spice.
- In another bowl, mix pumpkin puree, oil, eggs, and sugars until smooth.
- Combine wet and dry ingredients, stirring until just mixed.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half the pumpkin batter into the pan. Spoon cream cheese mixture on top.
- Add remaining pumpkin batter. Swirl with a knife.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use room temperature cream cheese for easier mixing.
- Do not overmix the batter to keep the bread tender.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
