Description
A moist and flavorful pumpkin bread swirled with a rich cream cheese filling, perfect for autumn baking.
Ingredients
Scale
For the Crust:
- 2 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 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/4 cup milk
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, mix pumpkin puree, oil, sugars, eggs, and milk until well combined. Gradually stir in dry ingredients until just incorporated.
- In a separate bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
- Pour half of the pumpkin batter into the prepared pan. Spoon cream cheese mixture over batter, then top with remaining pumpkin batter. Use a knife to swirl layers together.
- Bake for 55-65 minutes, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
You can customize the seasonings to taste.