Pumpkin Loaf with layers of cream cheese swirled into the bread. Moist and fluffy bread dusted in pumpkin pie spice and filled with warming spices and fresh pumpkin. Perfect enjoyed warm with your morning coffee or as a breakfast treat smeared with butter.
Swap out that routine banana bread for this seasonal treat, fall baking should always include making a delicious pumpkin loaf! Making pumpkin bread is just as quick and easy and uses practically the same ingredients except we’re swapping out mashed bananas with some canned pumpkin puree and adding loads for flavour from pumpkin pie spice blend and extra cinnamon.
To make this recipe you can either use a mixer or do it all by hand with a whisk. It’s really up to you and your preference. Sometimes I just like to go with a whisk because I don’t feel like taking out my big kitchen Aid mixer and going through the process of setting it up, cleaning it and putting it away. There’s just some lazy days where I want to whip up a loaf as quickly as possible. The best way to start is to go ahead by combining the wet ingredients, a little bit at a time and combining the dry ingredients, setting them aside until you reach the point where they need to be incorporated together.
For the best and easiest swirl, let that cream cheese come to room temperature well before you start the recipe. About 1 hour is good. This way it will be easier for you to add it to the loaf. It’s fine if it comes out thick, it will all bake and come together roughly the same way. I like to scoop the cream cheese into a zip lock and push it down to 1 corner. Snip the corner with your scissors and in an s-shape style swirl the cream cheese across the pumpkin batter. For this recipe, we did 2 layers of cream cheese, one in the middle and one on top. I think this is just the right amount so that it doesn’t overpower the taste of pumpkin and take over that taste. If you simply wanted to do a top layer that is fine too.
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