Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin purée
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan with butter or non-stick spray.
- Whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a separate bowl, mix the granulated sugar, brown sugar, oil, eggs, and pumpkin purée until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined. Do not overmix.
- In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
- Pour half of the pumpkin batter into the prepared loaf pan. Drop dollops of cream cheese mixture over the batter. Top with remaining pumpkin batter.
- Gently swirl the batter with a knife or skewer to create marbled swirls.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean. Cool for 15 minutes before transferring to a wire rack.
Notes
- For best results, use room temperature cream cheese for smooth mixing.
- You can add chopped nuts or chocolate chips for extra flavor.
- Ensure pumpkin purée is well-drained to prevent batter from becoming too moist.
- Prep Time: 15 minutes
- Cook Time: 60-70 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 290 Kcal
- Sugar: 18g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg