Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ½ teaspoon salt
- 1 cup pumpkin puree
- 3 large eggs
- ½ cup melted butter (or vegetable oil)
- 8 oz cream cheese, softened
- 1 tablespoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, blend softened cream cheese with a sprinkle of sugar and vanilla extract until smooth. Set aside.
- In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In another bowl, combine pumpkin puree, eggs, and melted butter (or oil). Whisk until thoroughly combined, then fold this mixture into the dry ingredients.
- Grease a 9×5 inch loaf pan and pour half of the pumpkin batter into the bottom. Spoon the cream cheese mixture over the top, then pour the remaining pumpkin batter over it.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and enjoy!
Notes
For a healthier alternative, consider using whole wheat flour and dairy-free cream cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian