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 vegetable oil or melted coconut oil
- 2 large eggs
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 8 oz cream cheese, softened to room temperature
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan generously with butter or non-stick cooking spray. You can also line the bottom with parchment paper for easy removal. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- In a large mixing bowl, beat the two eggs with the granulated sugar and brown sugar until the mixture is pale and fluffy. Stir in the pumpkin puree and the oil until smooth. Gradually fold the dry ingredients into the wet ingredients using a spatula. Mix just until no flour streaks remain, being careful not to overmix the batter.
- In a separate small bowl, beat the softened cream cheese with the sugar, one egg, and vanilla extract. Use a hand mixer to ensure the filling is completely smooth and free of lumps. This creates a cheesecake-like consistency that will bake beautifully into the bread.
- Pour about two-thirds of the pumpkin batter into the prepared loaf pan and spread it evenly. Dollop the cream cheese mixture over the top. Pour the remaining pumpkin batter over the cream cheese layer. Take a butter knife or a skewer and gently swirl the two mixtures together in a figure-eight motion. Do not over-swirl, or the layers will blend too much and lose the distinct marbled effect.
- Place the pan in the center of the oven and bake for 55 to 65 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slicing it while warm can cause the cream cheese layer to fall apart, so patience is key!
- Cook Time: 80 minutes