Description
Indulge in a seasonal favorite with this moist, spiced pumpkin loaf featuring a rich, velvety cream cheese center. This quick bread perfectly balances earthy pumpkin flavors and warming autumn spices with a sweet, tangy cheesecake-like swirl. It produces a professional bakery-style treat that is moist, tender, and ideal for cozy holiday mornings, weekend brunches, or a delightful afternoon snack.
Ingredients
15 oz canned pumpkin puree
8 oz softened cream cheese
1.5 cups granulated sugar
2 cups all-purpose flour
3 large eggs
2 tsp pumpkin spice
0.5 cup vegetable oil
1 tsp baking soda
0.5 tsp salt
Instructions
Preheat your oven to 350 degrees Fahrenheit and grease a loaf pan.
In a bowl, beat softened cream cheese with 1/4 cup sugar and one egg yolk until smooth.
In a large bowl, whisk together flour, sugar, baking soda, salt, and pumpkin spice.
In a separate bowl, whisk pumpkin puree, oil, and the remaining eggs.
Fold the wet pumpkin mixture into the dry ingredients until just combined.
Spread half of the pumpkin batter into the loaf pan.
Pour the cream cheese mixture evenly over the bottom layer.
Top with the remaining pumpkin batter and swirl gently with a knife.
Bake for 60 minutes or until a toothpick comes out clean.
Notes
Ensure all refrigerated ingredients are at room temperature for better emulsion. Adjust sugar by up to 2 tablespoons if you prefer a less sweet bread. Coconut oil can be substituted for vegetable oil for a subtle flavor variation.
- Prep Time: 15
- Cook Time: 60
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg