Ingredients

Loaf Batter

Dry Ingredients

2 cups all purpose flour 

1/2 tsp salt 

1/4 tsp baking powder 

1 tsp baking soda 

Pumpkin Spice Mix

1/4 tsp ground nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves , 1 tsp ground cinnamon 

OR 2 tsp pumpkin spice

Wet Ingredients

3/4 cup butter, room temp 

1 cup white sugar 

1 cup brown sugar 

1 tsp vanilla extract 

2 large eggs 

1 can pumpkin purée unsweetened 

Cream Cheese Filling 

2/3 cup cream cheese 

1/4 cup granulated sugar 

2 tbsp flour 

1 egg 

1/2 tsp vanilla 

Instructions

Preheat the oven to 350F. Line a loaf pan with parchment paper and grease.

In a bowl, combine all the dry ingredients using a whisk.

In a separate bowl, cream together the sugars and the butter using a hand or stand mixer. Add in the eggs one by one. Mix in the pumpkin spice and vanilla until the wet batter is well combined and smooth.

Add the dry ingredients to the wet ingredients. Mix until the batter is a thick, fluffy consistency.

Make The Cream Cheese Swirl

Cream together the cream cheese, sugar, flour, eggs and vanilla in a separate bowl. Mix until smooth. It should be a thick almost batter-like consistency.

Assemble The Loaf

Scoop two large spoonful of the pumpkin batter and spread at the bottom of the loaf pan. Add two scoops of cream cheese on top. Then add another two scoops of the pumpkin batter. Repeat these steps until you run out of the batter and cream cheese mixture.

Using a skewer or longer toothpick, make a swirl pattern in the loaf.

Bake at 375 F for 60-70 minutes. Let cool for 10-15 minutes.

Serve and enjoy!