Pumpkin Loaf with Cream Cheese

This pumpkin loaf tastes just like a slice of pumpkin pie. The cream cheese filling running through it adds a sweet creaminess to the spicy pumpkin flavor. Enjoy a slice with your morning coffee and you have a perfect fall treat.

You will need ...

Unsalted Butter, softened, 1/2 Cup
Granulated Sugar, 1 Cup
Brown Sugar, 3/4 Cup
Eggs, 2
Vanilla Extract, 1 T
Pumpkin Puree, 15 oz
Baking Powder, 1 1/2 tsp
Salt, 1 tsp
Ground Cinnamon, 1 T
Ground Ginger, 1 1/2 tsp
Ground Cloves, 1 tsp
Ground Nutmeg, 1/2 tsp
Allspice, 1/2 tsp
All Purpose Flour, 2 Cups

Step One

First, in the bowl of a stand mixer, cream together the butter and the granulated sugar. Then, add in the brown sugar. Mix together until it looks like wet sand.

Next, add in the eggs and mix to combine. Add in the vanilla extract and mix until smooth.

Step Two

Then, add in the pumpkin puree and mix until smooth.

Next, add in the spices, the salt, and the baking powder. Mix to combine. Then, add in the flour and mix until just combined. Reserve.

Step Three

Combine the cream cheese and the sugar and mix until smooth. Then, add in the egg yolk and the vanilla extract. Continue to mix until smooth.

I then placed the cream cheese filling into a piping bag without a tip. This just made it easier to add to the loaf. If you do not want to pipe it in, you can always just spoon it in.

Step Four

Preheat the oven to 375 degrees F. Generously grease a standard loaf pan.

Next, pour half of the batter into the loaf pan and spread to even it out. Then, pipe or spoon a ribbon of the cream cheese frosting onto the batter.

Then, pour the rest of the batter on top of the cream cheese ribbon. Smooth it out with a spatula, then pipe or spoon out the remainder of the cream cheese filling. If you spooned it onto the batter, you can use a skewer or a chopstick to swirl the filling a little.

Step Five

Bake the loaf in the 375 degree oven for about 60-75 minutes, depending on your oven. Once a toothpick inserted into the center comes out clean, you can remove the loaf pan from the oven. If you’ve reached this time and the toothpick doesn’t come out clean, lay a piece of foil on the top of the loaf and continue cooking (the foil will prevent the top from browning too much).

Let the loaf sit in the pan for about 5-10 minutes. Then, turn it out onto a rack and let cool. You could eat this pumpkin loaf warm or cooled down. You could also slice it and freeze the slices to eat at a later date. Enjoy!

The Mom Touch