Cream Cheese Swirl Pumpkin Bread

Steps

1. 1

   Preheat your oven to 350°F (180 °C) (175°C (350 °F)). Grease and line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.

2. 2

   In a medium bowl, prepare the cheesecake filling by whisking together the softened cream cheese, 1/4 cup sugar, one egg, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy. Set aside.

3. 3

   In a separate large bowl, whisk together the pumpkin puree, 1 cup sugar, vegetable oil, and two eggs until well combined.

4. 4

   Add the all-purpose flour, baking soda, salt, and pumpkin pie spice to the wet pumpkin mixture. Stir with a spatula until just combined, being careful not to overmix.

5. 5

   Pour about two-thirds of the pumpkin batter into the prepared loaf pan and spread it into an even layer.

6. 6

   Pour the cream cheese filling over the pumpkin batter layer, spreading it to the edges.

7. 7

   Dollop the remaining pumpkin batter over the cream cheese layer. Use a knife or skewer to gently swirl the two layers together to create a marbled effect.

8. 8

   Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean (or with just a few moist crumbs).

   Start 65-minute timer
9. 9

   Allow the bread to cool in the pan for at least 20 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely before slicing.

   Start 20-minute timer