A moist and spiced Pumpkin Cream Cheese Bread with a rich cream cheese swirl.

Scale

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tbsp pumpkin spice mix

1/2 tsp salt

1 cup pumpkin puree

1/2 cup vegetable oil

1 cup granulated sugar

1/2 cup brown sugar

2 large eggs

1 tsp vanilla extract

8 oz cream cheese

1/4 cup sugar

1 egg yolk

1/2 tsp vanilla extract

1. Preheat oven to 350°F (175°C). Grease a loaf pan.

2. Mix flour, baking soda, baking powder, spices, and salt.

3. In another bowl, whisk pumpkin puree, oil, sugars, eggs, and vanilla.

4. Combine wet and dry ingredients gently.

5. Mix cream cheese, sugar, yolk, and vanilla for filling.

6. Layer half batter, cream cheese mixture, then remaining batter.

7. Swirl gently with a knife.

8. Bake 55–65 minutes until a toothpick comes out clean.

9. Cool before slicing.

Store in fridge up to 5 days or freeze slices for 3 months.

Keywords: Pumpkin Cream Cheese Bread, Fall baking, Pumpkin bread