Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree (not pie filling)
- ½ teaspoon vanilla extract
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, whisk sugar, vegetable oil, and eggs until well combined. Add pumpkin puree and vanilla, mixing thoroughly.
- Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not overmix.
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper. Pour half of the batter into the pan, then dollop the cream cheese mixture over it. Top with remaining batter. Gently swirl with a knife or skewer to create a marbled effect.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before transferring to a wire rack.
Notes
- Adjust the spices for your preferred level of warmth. Add extra cinnamon or nutmeg if desired.
- Use room temperature cream cheese for easier swirling.
- Sprinkle chopped pecans or pumpkin seeds on top before baking for added texture.
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg