Description
A moist pumpkin bread with a sweet cream cheese swirl.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 4 ounces cream cheese, softened
- ¼ 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, beat the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir in the pumpkin puree.
- 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 ¼ cup granulated 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. Swirl gently with a knife.
- Pour the remaining pumpkin batter over the cream cheese layer. Dollop the remaining cream cheese mixture on top and swirl again.
- Bake for 50-60 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 more intense swirl, use a toothpick to create patterns.
- Prep Time: 20 min
- Cook Time: 60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: pumpkin bread, cream cheese swirl, quick bread, fall baking, dessert bread