Pumpkin Cream Cheese Swirl Loaf
Pumpkin quick bread layered with sweetened cream cheese and warm spices, baked until tender for an easy seasonal loaf ready in about 75 minutes.
Prep: 20 min · Cook: 60 min · Yield: 10 · Method: Oven
Ingredients
- 1.75 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 0.5 cup vegetable oil
- 8 ounces cream cheese
- 0.25 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Cooking instructions
- Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan and line it with parchment, leaving overhang on the long sides. (about 10 min) — 350°F
- Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl. (about 2 min)
- Whisk the sugar, pumpkin puree, eggs, and oil in a large bowl until smooth. Fold in the flour mixture just until no dry streaks remain. (about 5 min)
- Beat the cream cheese, sugar, egg yolk, and vanilla in a separate bowl until smooth and creamy. (about 3 min)
- Spread half of the pumpkin batter in the pan, then layer on the cream cheese mixture. Cover with the remaining pumpkin batter and gently swirl a knife through the layers once or twice. (about 5 min)
- Bake until the center is set and a toothpick inserted into the pumpkin portion comes out with a few moist crumbs, 55 to 65 minutes. (about 60 min) — 350°F
- Cool the loaf in the pan for 20 minutes, then lift it out and cool completely on a rack before slicing. (about 40 min)