Cream Cheese Swirled Pumpkin Bread
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 8 oz cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easier removal later.
- In a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set this mixture aside.
- In a large bowl, beat 2 eggs and 1 cup of sugar until light and fluffy. Stir in the pumpkin puree and vegetable oil until well combined. Gradually add the dry flour mixture to the wet ingredients, stirring just until no streaks of flour remain. Be careful not to overmix.
- In a separate bowl, beat the softened cream cheese, 1/4 cup sugar, one egg, and vanilla extract together. Mix until the filling is smooth and creamy with no lumps.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan. Spread it out evenly. Pour the cream cheese mixture over the pumpkin layer. Finally, dollop the remaining pumpkin batter on top of the cream cheese.
- Use a butter knife or a skewer to gently swirl the layers together. Don’t overdo it, or the colors will muddy; a few figure-eight motions are usually enough to create a beautiful marble pattern.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.