Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 1 cup cream cheese, softened
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a standard loaf pan.
- In a large bowl, mix together pumpkin puree, sugar, and eggs until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
- In a separate bowl, mix softened cream cheese with vanilla extract until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan, then dollop half of the cream cheese mixture on top.
- Repeat with the remaining pumpkin batter and cream cheese mixture, swirling gently with a knife.
- Bake for 60 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, substitute with a gluten-free flour mix. Ensure cream cheese is at room temperature for easy mixing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 18g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg