Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- 1 cup granulated sugar
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ 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.
- In another bowl, mix pumpkin, oil, eggs, and granulated sugar until smooth.
- Combine wet and dry ingredients, stirring just until mixed.
- Pour batter into the loaf pan.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Drop spoonfuls onto the batter, then swirl with a knife.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Do not overmix the batter to keep the bread tender.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg