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Description
A moist and tender pumpkin bread with a rich cream cheese swirl, perfect for holiday gatherings.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 1/2 cups granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate bowl, whisk together the 1 1/2 cups sugar, vegetable oil, 3 eggs, pumpkin puree, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese with 1/4 cup sugar and the egg yolk until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Dollop half of the cream cheese mixture over the batter.
- Gently swirl the cream cheese into the batter using a knife or skewer.
- Pour the remaining pumpkin batter over the top, followed by the remaining cream cheese mixture.
- Swirl again to create a marbled effect.
- Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
- Ensure your cream cheese is fully softened for a smooth swirl.
- For a stronger spice flavor, add an extra 1/4 teaspoon of cinnamon and nutmeg.
- This bread is best stored at room temperature in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American