Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and 1 teaspoon of vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- In a separate bowl, beat the softened cream cheese with the powdered sugar and 1 teaspoon of vanilla extract until smooth and creamy.
- Pour half of the pumpkin batter into the prepared loaf pan. Spoon the cream cheese mixture over the batter, then top with the remaining pumpkin batter.
- Use a knife to gently swirl the cream cheese filling into the pumpkin batter for a marbled effect.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding chopped nuts or chocolate chips to the batter.
- This bread can be stored in an airtight container for up to a week.
- Freezes well for up to three months; wrap tightly in plastic wrap and foil.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg