Pumpkin Cream Cheese Swirl Loaf

As the leaves turn golden and the air takes on a crisp chill, the aroma of pumpkin fills homes across the country. Fall is the season that brings a delightful bounty of pumpkin-flavored treats, capturing the essence of autumn in every bite. Among the most beloved of these seasonal delights is the Pumpkin Cream Cheese Swirl Loaf—a scrumptious blend of rich pumpkin flavor and creamy cream cheese that not only tantalizes the taste buds but also warms the heart.

Experience the warmth of fall with this Pumpkin Cream Cheese Swirl Loaf, a delightful blend of rich pumpkin and creamy cream cheese. Perfect for any autumn gathering, this loaf features a moist texture from pumpkin puree and a swirl of luscious cream cheese that elevates every slice. With a medley of warm spices like cinnamon and nutmeg, this recipe is not just a treat but also a healthier alternative to traditional desserts. Bake this seasonal favorite and fill your home with its irresistible aroma while enjoying a cozy slice with coffee or tea. Perfect for sharing or indulging yourself!

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Ingredients

For the Pumpkin Bread:

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

¼ teaspoon salt

1 cup canned pumpkin puree (not pumpkin pie filling)

½ cup vegetable oil

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

For the Cream Cheese Swirl:

8 ounces cream cheese, softened

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

For Garnish (optional):

Chopped pecans or walnuts

A dusting of powdered sugar

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with cooking spray or butter, and line the bottom with parchment paper for easy removal.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set this bowl aside.

Blend Wet Ingredients: In another large mixing bowl, combine the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract. Mix until smooth and well combined.

Combine Mixtures: Gradually add the dry mixture into the wet mixture, stirring until just combined. Be careful not to overmix; a few lumps are fine.

Prepare the Cream Cheese Swirl: In a separate bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.

Layer the Batter: Pour half of the pumpkin bread batter into the prepared loaf pan. Then, dollop half of the cream cheese mixture over the batter. Use a knife to gently swirl it into the pumpkin batter. Pour in the remaining pumpkin batter and top with the remaining cream cheese mixture, swirling gently again to create a beautiful design.

Garnish (Optional): If desired, sprinkle chopped pecans or walnuts on top of the batter for added crunch.

Bake: Place the loaf in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil in the last 15 minutes of baking.

Cool: Once done, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Carefully transfer it to a wire rack to cool completely.

Slice and Serve: Once cool, slice the loaf and enjoy. For an even sweeter touch, dust with powdered sugar before serving!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 10 slices