Help yourself 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 anytime you slice it!
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!
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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. 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)
2 eggs
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
1 egg
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
Pumpkin wood board / HomeGoods, last year
Kitchen dish towel / Michel Design Works
Celebrate fall with a round up of pumpkin recipes, worthy of a second helping!
You’ll find 19 pumpkin recipes to satisfy your pumpkin spice cravings, HERE.
Pumpkin Loaf with Cream Cheese Swirl
Equipment
- 6 cup loaf pan or Nordic Ware Harvest Bounty Pan
Ingredients
Pumpkin Loaf Ingredients
- 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
- 2 large eggs
- 1 tsp vanilla
- 1/2 cup melted butter
- 1/4 cup milk
- 1 1/2 cup all purpose flour
Cream Cheese Filling Ingredients
- 1/2 cup sour cream
- 1/4 cup sugar
- 4 oz. cream cheese, softened
- 1 large egg
Instructions
To make cream cheese filling
- In a small bowl, combine filling ingredients; set aside.
To make pumpkin loaf
- 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.
- 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.
- Pour in the remaining pumpkin batter. Tap gently on counter to remove air bubbles. Bake for *50-60 minutes 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 1 hour 10 minutes to bake both times I made it. Cover top with foil during last minutes of baking time to prevent overbrowning if needed.
- 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.
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Between Naps on the Porch
This cake looks so yummy ! Lola is adorable ! I hope u don’t ever trim her. I love her teddy bear look. So sweet ! 🐾🐾🐾
Not only sounds good, but looks beautiful!
This loaf looks beautiful and delicious! But the star of the show is the darling little punkin’ who is supervising the photo shoot! Thank you for the yummy recipe.
I love waking up to your gloriously gorgeous photos. Thank you and please know how much you are appreciated!
This looks SO good and moist Mary! I have a fall loaf pan that I need to the blow the dust off of and make this recipe. Lola is adorable!
What a little cutie and adorable supervisor! You pumpkin loaf looks delicious too!
Oh to have a slice (or two :) of that pumpkin loaf this morning! Great photos and of your sweet supervisor too. <3
Oh that pan is adorable Mary! What a perfectly pumpkin fall tasty treat! Lola has stolen my heart {yours too I’m sure!} she is such a little fluff ball, sometimes she looks more like a stuffed animal than a real dog!
Jenna
Yum!
Mary, could you send me a slice to enjoy with my coffee this morning? This pumpkin loaf looks so moist and delicious. Lola is adorable! Thanks so much for sharing your recipe🧡🍁🧡
I can’t wait to make this pumpkin loaf. I’m going to HomeGoods tomorrow to hopefully find the beautiful loaf pan!!!
“What ever Lola wants…Lola gets…”…and why not..? She is adorable with those little puppy-dog eyes. The cake is gorgeous and I’m sure it is tasty, too. Savin’ the recipe for future use…thanks so much for sharing…
I’m loving your little supervisor, Mary! How cute is Lola in checking things out?! We both made cream cheese loaves this week!! I love it, don’t you? Your cream cheese filling is a little different, and one that I’d like to try next time. Your new loaf pan is so pretty, and I used my autumn treats pan that I found at Home Goods, too. I guess we both like to find bargains there. I don’t need any more pans, but I have a weakness…ha ha! I so love that wooden pumpkin platter. I can see using that for so many things. I hope you and your pups have a fun day!
Your pumpkin loaf looks amazing! I am definitely going to try making it! And supervisor Lola is the most wonderful supervisor I’ve ever seen!!!! She melts my heart!
This looks delicious and Lola is adorable! Have a good week!
OMG, this looks so good!!
Lola looks like a teddy bear – so adorable!
Looks and sounds yummy. Sometimes I cannot finds pumpkin purée only canned pumpkin. So do you put it in a blender?
Hi Camille, sometimes it’s labeled purée and sometimes it say canned pumpkin. They’re interchangeable. 😀
Lola is too precious! And that cake looks SO delicious!
Oh doesn’t this look delicious!
Lola is toooooo adorable!
Mary, You never disappoint us, this looks Yummy. Thanks for sharing, cant wait to make and share.
Sure sounds good Mary! And it’s the perfect size for my Twas the Night Before Christmas Santa loaf pan too:@)
I can’t wait to try this recipe and I always love your puppy pics!
That looks delicious! I’ll have to give it a try as I love pumpkin. I also love that teacup and teapot! So cute!
Have a great week.
blessings
~*~
How do you get anything done with all that help. The cake looks nummy and so does Lola…lol. Great post!
Mary, this post is full of eye candy for this autumn loving girl. Loving the pumpkin goodness from the delicious cake to the delights from Grace Teaware. I have several of the white sculptural teapots, and this one is calling my name.
As wonderful as it all is though, Miss Lola pretty much steals the show!!!
Looks so beautiful with that ribbon of extra flavor! So eager for a fall rainy day to stay indoors and bake, we are still sunny and warm day in and day out, still living outdoors and can’t switch to an indoor mode. 🍁🍂🌞 … but when I do this is on my list!
Hi Mary
Making this delicious-looking pumpkin bread today to have with our tea tonight.
One of my favorite times of the year as I love to go through all the recipes.
Hugs, Dorinda
Am pinning this for sure, it looks delish and that cake pan is awesome. Lola is SO cute! Love her big fluffy paws, sweet ears, darling eyes – love all of her! I agree with the comment above, I hope you keep her wooly! Lol
The pumpkin loaf looks amazing Mary….Love that loaf pan too!….and you never realize how tiny Lola is until you see her with that cup of tea which is almost as big is her cute little head!
Beautiful bread. You might think it would steal the show…. but not with Lola!
Wow, I love your new pan! That recipe looks fabulous. I love all things pumpkin and adding cream cheese all the better. Lovely presentation and assistant!
Made this yesterday, beautiful and delish! 😍
Where did you find the loaf pan??? It’s adorable!
I found it at HomeGoods in September 🍂🍁🌾
The dessert looks amazing. What type of dog is Lola? She looks like my Coton
Thanks, she’s a Bichon 🐾
I would enjoy my pumpkin loaf with Lola anyday!!!!!
Made this and it was a big hit. Even my cream cheese hating husband liked it. Next time I will use the suggestion of putting some of the batter in ramekins. It did overflow my loaf pan. i will definitely make it again.
So glad it was a hit Pat, thanks for letting me know! :)