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Description
A moist pumpkin bread swirled with cream cheese and topped with a sweet maple glaze.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 cup pumpkin puree
- 1/4 cup milk
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for glaze)
- 2 tbsp maple syrup
- 1 tbsp milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix oil, brown sugar, granulated sugar, eggs, pumpkin puree, and milk.
- Combine wet and dry ingredients until just mixed.
- In a separate bowl, beat cream cheese, 1/4 cup powdered sugar, and vanilla until smooth.
- Pour half the pumpkin batter into the pan. Spoon cream cheese mixture on top. Add remaining batter. Swirl with a knife.
- Bake 50-60 minutes or until a toothpick comes out clean. Cool before glazing.
- For the glaze, whisk 1/2 cup powdered sugar, maple syrup, and 1 tbsp milk. Drizzle over bread.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let bread cool completely before slicing for clean cuts.
- Store leftovers in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American