Description
Indulge in the irresistible flavors of this moist and delicious pumpkin bread, made even more decadent with a swirled cream cheese topping. Perfect for a cozy autumn day or as a special treat any time of year.
Ingredients
– 2 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 (15 oz) can pumpkin puree
– 8 oz cream cheese, softened
– 1/4 cup powdered sugar
Instructions
1. – Preheat the oven to 350°F. Grease a 9×5-inch loaf pan.
2. – In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
3. – In a large bowl, beat the granulated sugar and butter until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree.
4. – Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. – In a separate bowl, beat the cream cheese and powdered sugar until smooth.
6. – Pour half of the pumpkin bread batter into the prepared loaf pan. Dollop the cream cheese mixture over the top and use a knife to swirl it into the batter. Top with the remaining pumpkin bread batter.
7. – Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use high-quality canned pumpkin puree. You can also add chopped pecans or walnuts to the batter for extra texture and flavor. Store any leftover bread in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American