Side Pannel
Pumpkin Bread With Cream Cheese Swirl
Pumpkin Bread With Cream Cheese Swirl
- Recipe Submitted by maryjosh on 09/20/2018
Ingredients List
- 200 g self-raising flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 250 g granulated sugar
- 300 g pumpkin puree
- 120 ml vegetable oil
- FOR THE CREAM CHEESE FILLING
- 115 g cream cheese softened
- 50 g granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 25 g plain flour
Directions
Preheat the oven to 350F/176C. Spray a 9x5 inch loaf pan with non-stick spray. Set aside.
In a large bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt together until combined.
In a medium bowl, whisk the eggs, and sugar together until combined. Whisk in the pumpkin, and oil. Pour the wet ingredients into the dry ingredients and gently mix together. Do not overmix.
Turn about two thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula
FOR THE CREAM CHEESE FILLING
In a large bowl, add all the ingredients together and whisk until combined. Evenly pour the filling mixture over the bread batter.
Top the cream cheese filling with the remaining bread batter, then using a toothpick, swirl the two mixtures together. Bake for 60-65 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
The bread will stay fresh in an airtight container at room temperature or in the fridge for up to 10 days. Baked bread can be frozen up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
In a large bowl, whisk the flour, baking soda, cinnamon, ginger, nutmeg, and salt together until combined.
In a medium bowl, whisk the eggs, and sugar together until combined. Whisk in the pumpkin, and oil. Pour the wet ingredients into the dry ingredients and gently mix together. Do not overmix.
Turn about two thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula
FOR THE CREAM CHEESE FILLING
In a large bowl, add all the ingredients together and whisk until combined. Evenly pour the filling mixture over the bread batter.
Top the cream cheese filling with the remaining bread batter, then using a toothpick, swirl the two mixtures together. Bake for 60-65 minutes, or until a toothpick inserted into the centre comes out clean with only a few small moist crumbs. Make sure to loosely cover the bread with aluminum foil halfway through baking to prevent the top from getting too brown. Allow the bread to cool completely in the pan on a wire rack before removing and slicing.
The bread will stay fresh in an airtight container at room temperature or in the fridge for up to 10 days. Baked bread can be frozen up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
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