Ingredients
Scale
- For the Pumpkin Batter:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon pure vanilla extract
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. You can also line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set this dry mixture aside.
- In a large bowl, beat the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula just until no streaks of flour remain. Be careful not to overmix.
- In a separate small bowl, beat the softened cream cheese, 1/4 cup sugar, egg, and vanilla extract until the mixture is creamy and free of lumps.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan and spread it evenly.
- Spoon the cream cheese mixture over the pumpkin batter. Top with the remaining pumpkin batter.
- Use a butter knife to gently swirl the layers together. Do not over-swirl, or the colors will blend too much.
- Bake for 55 to 65 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Let the loaf cool in the pan for about 15 minutes. Then, transfer it to a wire rack to cool completely before slicing. This helps the cream cheese layer set perfectly.
- Cook Time: 1 hour 20 minutes