Description
A delicious and moist bread with a perfect swirl of pumpkin and cream cheese, ideal for fall baking.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 2 eggs
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, mix pumpkin puree, eggs, oil, vanilla, and sugars until smooth.
- In another bowl, whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Combine wet and dry ingredients until just blended.
- In a separate bowl, beat cream cheese until smooth.
- Pour half the pumpkin batter into the loaf pan. Spoon cream cheese mixture over it. Top with remaining batter.
- Use a knife to swirl the layers gently.
- Bake for 50-60 minutes or 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 an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American