Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree
- ¾ cup light brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla until well combined.
- Stir wet ingredients into dry ingredients until just combined—do not overmix.
- In a separate bowl, beat softened cream cheese with granulated sugar, egg yolk, and vanilla until smooth and creamy.
- Pour half of the pumpkin batter into prepared pan and spread evenly.
- Spoon the cheesecake mixture over the batter and spread gently, keeping about ½ inch from the edges.
- Top with the remaining pumpkin batter and smooth the top.
- Optional: Use a knife to swirl gently for a marbled look.
- Bake for 55–65 minutes, or until a toothpick comes out mostly clean (avoid cheesecake layer).
- Cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Wrap cooled loaf tightly to keep moist. Store at room temperature up to 2 days or refrigerate up to 6 days. Freezes well for up to 3 months in slices or as a whole loaf.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 18g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin bread, fall baking, cheesecake swirl, spiced loaf
