Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, and cloves.
- In another bowl, mix the pumpkin puree, eggs, and oil (or melted butter) until smooth.
- Gradually incorporate the wet ingredients into the dry ingredients, stirring gently until just combined.
- In a separate bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, followed by dollops of the cream cheese mixture, and then top with the remaining batter.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Allow the bread to cool in the pan for about 10-15 minutes before transferring to a wire rack.
- Slice and serve warm or at room temperature.
Notes
Use room temperature ingredients for best results. Cover with foil if browning too quickly.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian