Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice (cinnamon, ginger, cloves, nutmeg)
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup pumpkin puree (pure pumpkin, not pie filling)
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup water
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 tablespoon all-purpose flour (for filling)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with oil or butter and lightly dust it with flour.
- In a medium bowl, whisk together 1 ¾ cups flour, baking soda, pumpkin pie spice, and salt. Set this aside.
- In a large bowl, mix 1 ½ cups sugar, pumpkin puree, vegetable oil, 2 eggs, and water. Stir until the mixture is smooth.
- Gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until just combined. Do not overmix.
- In a separate small bowl, beat the softened cream cheese, ¼ cup sugar, 1 egg, and 1 tablespoon of flour. Use a whisk or electric mixer until the filling is smooth and creamy.
- Pour about half of the pumpkin batter into the prepared loaf pan.
- Spoon the cream cheese mixture evenly over the batter in the pan.
- Top with the remaining pumpkin batter. You can use a knife to gently swirl the layers if you like a marbled look.
- Bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
- Let the loaf cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely before slicing.
- Cook Time: 70 minutes