Description
A deliciously moist pumpkin loaf swirled with creamy cheesecake, perfect for fall or any time of the year.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 egg yolk
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, mix granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese, powdered sugar, and egg yolk until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan.
- Spread the cream cheese mixture over the pumpkin batter.
- Top with the remaining pumpkin batter and swirl gently with a knife.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a spicier flavor, add a pinch of cloves or ginger.
- Store leftovers in an airtight container in the refrigerator.
- This loaf can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg