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Harvest Bounty Loaf

Harvest Bounty Loaf

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Pumpkin Loaf with Cream Cheese Swirl

3.5 based on 10 reviews

PREP: 10 MINUTES

COOK: 50 MINUTES

SERVINGS: 8 - 10 SERVINGS

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This moist and flavorful pumpkin loaf recipe is everything you will want this fall! Made in our Harvest Bounty Loaf Pan with a cream cheese swirl filling.

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.

Read Recipe Reviews

    I too had problems with the cream cheese layer. Like others said, wayyy to runny and caused my pan to overflow. It never cooked all the way through even after an hour. I ended up scooping out the middle that wasn’t done and let it bake for an additional 10 minutes. It was fine but won’t be making this recipe again. I think omitted the sour cream would help make it less runny.

    The loaf you end up eating is a 4-5 but recipe itself is a 1-2. I’ve made it twice now since it is so good but beware that it tends to overflow while baking (put foil under the pan), requires more than the allotted hour of time to fully bake (closer to 75ish minutes), and like the other reviewer said impossible to create a proper cream cheese center, it ends up more as just a layer.

    Made for first time today. Also had trouble making well in center since the pumpkin mixture is more liquid. Baked 55 mins, toothpick clean, but when I flipped it after cooling 10 mins, cream cheese filling came out! The cake itself is very brown. I think I’ll put in refrigerator, although that’s not suggested.

    I love the look of this recipe but I have to agree with another reviewer in that getting the cream cheese filling into the center trench is near impossible and there is a lot of filling to accommodate. You only need about half the filling. I imagine this without the filling and putting chocolate chips in its place might be great….

    First time using this pan — cream cheese was runny so did not layer properly and I left in oven for 55 minutes — took out and let cool for 10 minutes which time it came out beautifully! However — was not done in the middle and started seeping out. Back in the over for 15 more minutes to cook. But beautiful when done.

    I pre-made and froze this loaf. Allow 6-8 hours to thaw. It was delicious and my family said they preferred this to pumpkin pie on Thanksgiving.

    Delicious recipe! Have had many requests for the recipe. 🙂 I have made this in the pumpkins & wheat loaf pan and get the best results when using a baking spray containing flour. It does take longer to bake–usually 70 minutes in my oven. The only problem is that the batter completely fills the pan and spills over a bit when baking. The next time, I may cut back the ingredients a little in the filling or use any extra batter in another pan.

    Cream cheese mixture ran over in my pan. The overall flavor wasn’t what I expected. Make sure to have a baking sheet underneath just in case.

    The two batters are too thin to do what is instructed in the recipe. My cream cheese filling just ended up blending in with the rest of the stuff, so there really isn’t any filling. It tastes good, but some kind of adjustments need to be made in this recipe. Try it yourself and see what happens.

    I recommend this with reservations.

    I’ve made this twice now. Getting the cream cheese mixture in the center is next to impossible. Instructions say to swipe out a trench to fill with cream cheese. Both batters are too thin for this to work. Second time making I mixed cream cheese first then put in a measure with pouring lip. Easier to get in center, but not much. Ended up swirling with a knife. Next time will make cream cheese ahead then store in fridge while making the rest of recipe. Think it maybe easier if both batters aren’t completely fluid.

    The pumpkin cake is wonderful! Will be making without cream cheese in the future. I didn’t care for cream cheese filling, but husband loved it.

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Product Used In This Recipe

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Harvest Bounty Loaf

Harvest Bounty Loaf

SEE PRODUCT
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