Ingredients
Scale
- 1 ¾ cups all-purpose flour (can substitute with whole wheat flour for a nuttier flavor)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- 1 cup granulated sugar (feel free to reduce to ¾ cup for a less sweet bread)
- 2 large eggs
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- ¼ cup powdered sugar (for the cream cheese swirl)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This spice mix is what brings that warm, nostalgic flavor I remember so fondly from Mama Lou’s kitchen.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. I find using a hand mixer makes this step quick and smooth, but a strong arm and a wooden spoon work just as well—just ask Ouma, who always insists on doing it by hand!
- Add the eggs one at a time, beating well after each addition. Then mix in the pumpkin puree and vanilla extract until fully combined.
- Slowly add the dry ingredients to the wet mixture, gently folding until just incorporated. Overmixing can make the bread dense; I always remind myself of Mama Lou’s advice—“gentle hands make soft bread.”
- In a separate small bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy. This sweet swirl is the heart of the bread, and it reminds me of the special treats Mama Lou reserved just for us kids.
- Pour half of the pumpkin batter into the prepared loaf pan, spread it evenly, then dollop half of the cream cheese mixture over it. Use a knife or skewer to gently swirl the cream cheese through the batter. Repeat with the remaining batter and cream cheese.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The smell during baking is one of my favorite parts—Ouma and I would often sneak into the kitchen just to breathe it in.
- Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing. This step is crucial for clean slices and preserving the creamy swirl.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
