Cheesecake Swirl Pumpkin Bread

🧂 Ingredients

• 222 grams flour
• 248 grams granulated sugar
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 320 grams pumpkin puree
• 90 ml vegetable oil
• ¾ teaspoon fine salt
• 2 eggs

  room temperature
• 2 teaspoon vanilla extract
• 113 grams cream cheese

  room temperature
• 50 grams granulated sugar
• 15 grams flour
• 1 teaspoon vanilla extract
• 1 egg

  room temperature
• 2 tablespoon granulated sugar

Instructions

• 1 Heat oven to 350°F/174°C. Grease a 8.5x4.5" loaf pan.
• 2 In a large bowl, whisk together pumpkin puree, vegetable oil, sugar, eggs, and
  vanilla until smooth. Add the baking powder, baking soda, spices, and salt. Mix
  until completely combined. Add flour and stir, stopping when you no longer see
  streaks of flour.
• 3 In a small bowl, mix all of the cheesecake ingredients together until smooth.
• 4 Pour half of the pumpkin batter into the prepared pan. Dollop the cheesecake
  filling on top and using a small spatula, smooth it. I then took a butter knife
  to slightly swirl it with the bottom layer. Pour the remaining pumpkin batter on
  top. Sprinkle with 2 tablespoons of granulated sugar.
• 5 Bake for 55-65 minutes, until a tester comes out almost clean. I put some foil
  on top in the last 15 minutes to stop the top from going too brown.

Nutrition Info