Description
This moist and spiced pumpkin loaf is the ultimate autumn comfort food. Featuring a rich, tender pumpkin crumb infused with warming cinnamon, nutmeg, and ginger, it is elevated by a decadent swirl of sweetened cream cheese. Perfect for breakfast or as a sophisticated afternoon dessert, this quick bread is easy to make and stays delicious for days.
Ingredients
15 oz canned pumpkin puree
8 oz cream cheese, softened
2 cups all-purpose flour
1.5 cups granulated sugar (for pumpkin batter)
0.25 cup granulated sugar (for cream cheese filling)
0.5 cup vegetable oil
2 large eggs (for pumpkin batter)
1 large egg yolk (for cream cheese filling)
2 tsp pumpkin pie spice
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a standard 9×5 inch loaf pan.
Whisk flour, baking soda, salt, and pumpkin pie spice in a large bowl.
In a separate bowl, mix 1.5 cups sugar, pumpkin puree, oil, and 2 eggs until smooth.
Fold the dry ingredients into the wet ingredients until just combined.
In a small bowl, beat the softened cream cheese with 0.25 cup sugar and 1 egg yolk until smooth.
Spread two-thirds of the pumpkin batter into the prepared loaf pan.
Layer the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
Use a knife to swirl the layers gently.
Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
Ensure the cream cheese is at room temperature to avoid lumps. Do not overmix the batter once the flour is added to maintain a tender crumb. Store at room temperature for up to 3 days or refrigerate for up to 1 week.
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg