Description
Decadent pumpkin bread with a rich, creamy cheesecake-style filling swirled inside — perfect for a fall treat or holiday dessert.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp nutmeg
¼ tsp ground cloves
1 cup canned pumpkin puree
½ cup vegetable oil
2 large eggs
¾ cup granulated sugar
½ cup brown sugar
1 tsp vanilla extract
**Cream Cheese Filling:**
8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk flour, baking soda, salt, and spices.
3. In another bowl, mix pumpkin, oil, sugars, eggs, and vanilla until smooth.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. In a separate bowl, beat together cream cheese, sugar, egg, and vanilla until smooth.
6. Pour half the pumpkin batter into the loaf pan.
7. Spoon cream cheese filling on top and gently spread.
8. Top with remaining pumpkin batter and smooth the top.
9. Bake for 60–70 minutes or until a toothpick inserted comes out clean.
10. Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Store in the fridge due to the cream cheese filling. Serve chilled or room temp.
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