Our pumpkin swirl loaf starts with our creamy pumpkin puree, pumpkin spice, and a cream cheese swirl–need I say more? You will definitely want to serve this one all year round! it’s a great addition to brunches or to keep handy as an after-school snack. The fiber in the pumpkin helps with digestion and that cream cheese ribbon really hits the spot! Even though it’s so pretty, it’s not hard to make at all, and you don’t need any special equipment. Create the ribbon by pouring half of the bread mixture in the pan, and then adding the cream cheese layer, which is dense and holds together well. Then add the rest of the bread mix, and pop it in the oven! You will want to avoid jostling or banging the pan before it’s cooked to keep the layers from mixing.
We have tons of great recipes for all our purees, including pumpkin, sweet potato, and butternut squash. You can use any of these to make everything from smoothies to pasta to baked goods! These purees are healthy, versatile and of course, delicious. Plus, you can rest easy knowing they are organic, non-GMO, in BPA-free cans, and grown right here in the USA. All of our purees are ready to eat and safe straight out of the can, and many of our customers find their pets really enjoy a dollop of pumpkin on top of dry food!
Pumpkin Cream Cheese Swirl Loaf
Ingredients
Cream Cheese swirl:
- 4 oz Cream cheese room temperature
- 3 tbsp Sugar granulated
- 1 egg yolk large
- 1/2 tsp Vanilla
Pumpkin Loaf:
- 1 3/4 cups Flour
- 1 1/2 cups Sugar Granulated
- 1 tsp Baking soda
- 1 tsp Pumpkin spice mix
- 1/2 tsp Salt kosher
- 1/4 tsp Nutmeg
- 1 cup Farmer's Market Organic Pumpkin Puree
- 8 tbsp Unsalted butter melted
- 1 egg large
- 1/2 cup Milk whole
- 1 tsp Vanilla
Dust on Top of Loaf:
- 1/4 cup Sugar Granulated
- 1/2 tsp Nutmeg Fresh grated
- 1/4 tsp Salt Kosher
Instructions
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Preheat the oven to 350°F and prepare a 9x 5-inch loaf pan by coating it with cooking spray.
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To make the cream cheese filling, in a stand mixer fitted with the paddle attachment beat the cream cheese, sugar, egg yolk, and vanilla on medium speed until well combined. Transfer to a small bowl and reserve until needed.
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To make the cream cheese filling, in a stand mixer fitted with the paddle attachment beat the cream cheese, sugar, egg yolk, and vanilla on medium speed until well combined. Transfer to a small bowl and reserve until needed.
To make the bread, in the same stand mixer bowl, beat together the pumpkin puree, melted butter, egg, milk, and vanilla and beat on low speed with the paddle attachment until the mixture is smooth.
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Add the flour, sugar, baking soda, cinnamon, salt, and nutmeg to the mixer and beat on low until combined.
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Pour half the batter into the pan, top with the cream cheese mixture and the other half of the pumpkin mixture. With a long skewer or paring knife, swirl the batter gently.
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Combine the granulated sugar, nutmeg, and salt in a bowl, and dust the top of the loaf with it.
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Bake until a tester inserted in the bread comes out clean, about 1 hour to 1 hour 10 minutes. Let cool in the pan for about 20 minutes, then remove the bread to a rack to cool completely, about 1 hour.
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Store in an airtight container in the refrigerator for up to 3 days.