Description
Indulge in the ultimate fall treat with this homemade pumpkin bread, swirled with a rich and creamy cream cheese filling. Perfectly moist, spiced, and utterly irresistible.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 3 large eggs
– 1 1/4 cups granulated sugar
– 1 cup pumpkin puree
– 1/2 cup vegetable oil
– 1/4 cup milk
– 1 teaspoon vanilla extract
– 8 ounces cream cheese, softened
– 1/4 cup powdered sugar
Instructions
1. – Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving some overhang on the sides.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
3. – In a large bowl, beat the eggs and granulated sugar until light and fluffy, about 2-3 minutes. Stir in the pumpkin puree, vegetable oil, milk, and vanilla extract.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. – In a separate bowl, beat the cream cheese and powdered sugar until smooth.
6. – Pour half of the pumpkin bread batter into the prepared loaf pan. Dollop the cream cheese mixture on top and gently swirl it into the batter using a knife or skewer. Top with the remaining pumpkin bread batter.
7. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer to a wire rack to cool completely before slicing.
Notes
For best results, use full-fat cream cheese. The bread can be stored in an airtight container at room temperature for up to 4 days or in the refrigerator for up to 1 week.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American