Description
A deliciously moist pumpkin bread swirled with creamy cheese, perfect for fall or any time of the year.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup pumpkin puree
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese and powdered sugar until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, then dollop half of the cream cheese mixture on top.
- Repeat with the remaining pumpkin batter and cream cheese mixture, swirling with a knife to create a marbled effect.
- Bake for 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a richer flavor, add chopped nuts or chocolate chips to the batter.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread freezes well; wrap tightly and freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin Bread, Cream Cheese, Fall Recipes, Dessert