Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until smooth. Set aside for the swirl.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. In another bowl, mix pumpkin puree, vegetable oil, and eggs until well combined.
- Add the dry ingredients to the wet ingredients gradually, stirring until just combined to form the batter.
- Pour half of the batter into a greased loaf pan. Spread the cream cheese mixture evenly over it.
- Pour the remaining pumpkin batter on top of the cream cheese layer. Use a knife or skewer to gently swirl the layers to create a marbled, swirled effect.
- Preheat oven to 350°F (175°C). Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Use high-quality canned pumpkin for best flavor.
- Do not overmix the batter; gentle folding preserves the bread’s tenderness.
- Adjust spices to taste; add cloves or ginger for extra warmth.
- Fold in nuts or chocolate chips for added texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Dessert, Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg