Description
A delightful pumpkin bread swirled with a rich cream cheese filling, perfect for breakfast, snacks, or dessert.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese swirl)
- 1 large egg (for cream cheese swirl)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine the pumpkin puree, sugar, oil, and eggs. Mix until well blended.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- For the cream cheese swirl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared pan. Spread the cream cheese mixture evenly on top, then cover with the remaining pumpkin batter. Swirl gently with a knife.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing and serving.
Notes
Make sure your cream cheese is softened for easier mixing. You can add nuts or chocolate chips for extra flavor.