cream cheese swirled pumpkin bread
Can't let the autumn season pass without a warm, cozy loaf of punkin bread!
Ingredients
- 1/2 cup vegetable oil
- 3/4 cup dark brown sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp clove
- 1/2 tsp kosher salt
- 2-3 tbsp cinnamon sugar (see note)
cream cheese filling
- 6 oz cream cheese, softened
- 1 egg yolk, at room temperature
- 3 tbsp sugar
- 1 tbsp all purpose flour
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan with oil or butter.
- In a bowl, beat together the oil and brown sugar until combined. Whip in the eggs, one at a time, then the vanilla and pumpkin puree. Add the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
- In a separate bowl, beat the cream cheese, egg yolk, sugar, and flour until smooth.
- Pour half the batter into the prepared loaf pan. Dollop the cream cheese and swirl gently with a butter knife to distribute. Add the rest of the batter, smoothing with a spatula to ensure the cream cheese is totally covered. Sprinkle the cinnamon sugar overtop.
- Bake for 55-65 minutes. Start checking the bread for doneness at 50 minutes by inserting a skewer into the center. When the skewer emerges with just a few moist crumbs, remove the bread from the oven.
- Cool the bread in the pan for 20 minutes, then invert onto a plate and flip upright onto a wire rack. Cool at least another 30 minutes before slicing. ENJOY with a cup of coffee or tea, and maybe a smear of butter too.
Notes
*Cinnamon sugar: In a small bowl, toss 3 tablespoons of sugar with 1 tsp cinnamon. Easy peasy!