Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1 cup (240g) pumpkin puree
- 1/2 cup (120ml) vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 egg
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- In a separate bowl, beat the cream cheese with 1/4 cup of sugar and 1 egg until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan, then layer with the cream cheese mixture, and top with the remaining pumpkin batter.
- Use a knife to gently swirl the cream cheese into the batter.
- Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian