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Deliciously Swirled Pumpkin Cream Cheese Bread

Swirled Pumpkin Cream Cheese Bread made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • 1 large egg
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • ¼ cup powdered sugar
  • 1 tablespoon lemon juice

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
  3. In a separate bowl, whisk together the pumpkin puree, granulated sugar, egg, vegetable oil, and vanilla extract until smooth.
  4. Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  5. In another bowl, beat the cream cheese with powdered sugar and lemon juice until smooth and creamy.
  6. Pour half the pumpkin batter into a greased 9x5 inch loaf pan, followed by half of the cream cheese mixture.
  7. Repeat the layering with the remaining batter and cream cheese mixture, using a knife to swirl gently.
  8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
  10. Slice and enjoy with your favorite spread or simply as is!

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