Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup canned pumpkin puree (not pie filling)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly with butter or non-stick cooking spray. For even easier removal, line the pan with a strip of parchment paper, leaving an overhang on the sides to act as handles later. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined. Set this dry mixture aside.
- In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, two eggs, and vanilla extract. Stir vigorously until the mixture is completely smooth and the sugars have begun to dissolve. Gradually add the dry ingredients to the wet ingredients. Use a spatula to fold the mixture together just until no streaks of flour remain. Do not overmix, as this can make the bread tough.
- In a separate bowl, beat the softened cream cheese with a hand mixer until it is light and fluffy. Add the ¼ cup of sugar, one egg, and vanilla extract. Continue beating on medium speed until the mixture is silky and free of lumps. This creamy center provides the perfect “no-fail” tangy contrast to the spiced pumpkin batter.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan and smooth the top. Spoon the cream cheese mixture evenly over the batter. Top with the remaining pumpkin batter, spreading it gently to cover the cream cheese. Take a butter knife or a skewer and swirl it through the layers in a figure-eight motion. Do not over-swirl, or the colors will blend into a muddy orange rather than distinct ribbons.
- Place the pan in the center of the oven and bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few moist crumbs (avoiding the cream cheese pocket). Remove the pan from the oven and let it cool in the pan for at least 15 minutes. Lift the bread out using the parchment handles and let it cool completely on a wire rack before slicing.
- Cook Time: 80 minutes