Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup water
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl.
- Beat oil, sugar, eggs, pumpkin, and water in another bowl until smooth.
- Gradually mix dry ingredients into the wet ingredients until combined.
- Beat cream cheese, sugar, egg, and vanilla until smooth in a separate bowl.
- Pour half the pumpkin batter into the loaf pan. Spread cream cheese mixture over it. Top with remaining batter.
- Swirl gently with a knife. Bake for 60-70 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let bread cool completely before slicing for clean cuts.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg