Pumpkin Cream Cheese Loaf
Ingredients:
For the Pumpkin Batter:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
For the Cream Cheese Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Instructions:
Preheat Oven and Prepare Pan:
Preheat your oven to 350°F (175°C).
Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
Prepare the Pumpkin Batter:
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the cream cheese until smooth.
Add the granulated sugar, egg, and vanilla extract, and continue to beat until creamy and smooth.
Assemble the Loaf:
Pour half of the pumpkin batter into the prepared loaf pan and spread it out evenly.
Carefully spread the cream cheese filling over the pumpkin batter layer.
Pour the remaining pumpkin batter over the cream cheese layer and spread it out evenly.
Bake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, cover it with aluminum foil.
Cool and Serve:
Allow the loaf to cool in the pan for about 15 minutes.
Remove the loaf from the pan and transfer it to a wire rack to cool completely before slicing