Description
A cozy blend of pumpkin and cream cheese swirled together, perfect for fall gatherings or a comforting treat at home.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- Optional: Chopped nuts, chocolate chips, dried cranberries or raisins, powdered sugar, whipped cream
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- Combine dry ingredients in a bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla in a large bowl until well combined.
- Add dry ingredient mixture gradually and stir until just incorporated. Do not over-mix; a few lumps are fine.
- Blend the softened cream cheese with a bit of sugar and vanilla until smooth.
- Pour half of the pumpkin batter into the prepared pan, dollop half of the cream cheese mixture over it, and swirl.
- Repeat with the remaining pumpkin batter and cream cheese filling, then swirl again.
- Bake for 55-60 minutes or until a toothpick comes out clean. Let cool before slicing.
Notes
Store leftovers in an airtight container at room temperature for 2-3 days or in the fridge for up to a week. Freezes well for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 340mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg