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Product Used In This Recipe

Harvest Bounty Loaf

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Pumpkin Loaf with Cream Cheese Swirl

Prep: 10 Minutes


Cook: 50 Minutes


8 - 10 Servings


  • 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
    • 2 eggs
    • 1 tsp vanilla
    • 1/2 cup melted butter
    • 1/4 cup milk
    • Filling:
    • 1/2 cup sour cream
    • 1/4 cup sugar
    • 4 oz. cream cheese, softened
    • 1 egg
  • Directions

      Preheat oven to 350 degrees F. Prepare Harvest Bounty Loaf Pan with baking spray. 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 until toothpick inserted in center of cake comes out clean. Let loaf cool 10 minutes before inverting onto a cooling rack.

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Product Used In This Recipe

Harvest Bounty Loaf

See Product

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