This moist pumpkin loaf is a delightful combination of rich pumpkin flavor and a creamy, spiced cream cheese filling, making it a perfect treat for cozy mornings, afternoon snacks, or holiday gatherings.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup pumpkin puree (canned or homemade)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Instructions
Preheat your oven: Set your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal after baking.
Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
Combine the wet ingredients: In another bowl, beat together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth and creamy.
Combine wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined.
Prepare the cream cheese filling: In a separate bowl, mix the softened cream cheese, sugar, vanilla extract, and cinnamon until smooth and well blended.
Layer the batter: Pour half of the pumpkin batter into the prepared loaf pan. Spread the cream cheese filling evenly over the top, then pour the remaining pumpkin batter on top.
Bake: Place the loaf pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Cool the bread: Allow the bread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely.
