Treat your taste buds to Pumpkin Loaf with Cream Cheese Swirl. . .a moist, spiced pumpkin cake with a tangy cream cheese layer, perfect for a fall morning, Thanksgiving weekend, or as afternoon treat with a cuppa!
I’ve made this pumpkin loaf several times this fall and finally got around to photographing it to share. I highly recommend this recipe if you like pumpkin spice and have a cup of pumpkin puree left over from an open can. I used a Nordic Ware Harvest Bounty Loaf Pan that I found at HomeGoods in September. I always love checking out the baking section at HomeGoods and found it for $19, substantially less than at kitchen stores or on Amazon. It’s a 6 cup loaf pan so feel free to make this delicious loaf in your equivalent size pan.
Pumpkin Loaf with Cream Cheese Swirl, recipe courtesy Nordic Ware
Pumpkin Loaf Ingredients
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cup sugar
1 cup canned pumpkin puree (not pumpkin pie mix)
1 tsp vanilla
1/2 cup melted butter
1/4 cup milk
Cream Cheese Filling Ingredients
1/2 cup sour cream
1/4 cup sugar
4 oz. cream cheese, softened
Preheat oven to 350 degrees F. Prepare 6 cup loaf pan with baking spray containing flour (or brush with butter or shortening and dust with flour or cocoa to coat). Combine flour, baking soda, spices and salt and set aside. Thoroughly mix sugar, pumpkin, eggs, vanilla, butter and milk in a mixing bowl. Slowly add dry ingredients and combine. In another small bowl, combine filling ingredients. Pour half of pumpkin batter in pan. With a spoon, make an indentation in the center of the batter. Pour the cream cheese filling in the center of the indentation. Then pour in the remaining pumpkin batter. Tap gently on counter to remove air bubbles. Bake for *50-60 minutes or until toothpick inserted in center of cake comes out clean. Let loaf cool 10 minutes before inverting onto a cooling rack.
Notes: *Ovens vary, my loaf took about and 1 hour and 10 minutes each time I made it. Cover with foil during last minutes of baking time to prevent overbrowning if necessary.
Loaf cake will rise above level of pan. Place cake on piece of parchment on cooling rack so it’s easy to remove and trim after cooling to sit level. Alternatively fill pan 3/4 full and bake remaining batter in a small ramekin.
This pumpkin loaf is delicious any time you slice it!
I do my photographing on a table on the porch for the best light.
Lola likes supervising and loves all things pumpkin, especially pumpkin stems.
She hopes you enjoy this delicious loaf!
Nordic Ware Harvest Bounty Loaf Pan / HomeGoods
pumpkin teacup and teapot / Grace’s Teaware, HomeGoods, last year
Pumpkin wood board / HomeGoods, last year
Kitchen dish towel / Michel Design Works, Pumpkin Melody, Amazon
You can find more Thanksgiving recipes you’ll want to gobble and can enter my giveaway HERE.
The winners will be chosen Friday, November 9th.