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To bake my pumpkin spice cream cheese loaf, gather these must-have items: - 1 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - ½ cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 3 large eggs - 1 cup canned pumpkin puree - 1 teaspoon vanilla extract - 4 oz cream cheese, softened - 2 tablespoons powdered sugar - 1 tablespoon milk - 1 teaspoon vanilla extract (for cream cheese filling) These ingredients work together to create a moist loaf with rich flavors. The pumpkin puree gives it that warm, fall taste, while the spices bring in sweet notes. You can add a few extra items if you want to enhance the flavor: - Chopped nuts like walnuts or pecans - Chocolate chips for a sweet surprise - A sprinkle of cinnamon or nutmeg for warmth - A dash of maple syrup for added sweetness These options let you put your own spin on this treat. Feel free to mix and match based on your taste! If you lack any key items, don't worry. Here are some easy swaps: - Use whole wheat flour instead of all-purpose for a heartier loaf. - Swap vegetable oil for melted coconut oil for a different flavor. - If you run out of eggs, use flaxseed meal mixed with water as a binding agent. - Use dairy-free cream cheese if you want a vegan option. These substitutions keep the recipe flexible while maintaining the deliciousness of the loaf. You can still achieve great flavor and texture! Start by preheating your oven to 350°F (175°C). Take a 9x5-inch loaf pan. Grease it well with butter or oil. Then, add a light dusting of flour. You can also line the pan with parchment paper for easy removal later. In a medium bowl, take 1 ½ cups of all-purpose flour. Add 1 teaspoon of baking soda and ½ teaspoon of baking powder. Sprinkle in 1 teaspoon of pumpkin pie spice and ½ teaspoon of salt. Whisk these ingredients together well. Set this bowl aside for later. Grab a large mixing bowl. Combine ½ cup of granulated sugar and ½ cup of brown sugar. Pour in ½ cup of vegetable oil. Mix this until it’s smooth. Now, add 3 large eggs one at a time, mixing well after each. Next, fold in 1 cup of canned pumpkin puree and 1 teaspoon of vanilla extract. In a small bowl, take 4 oz of softened cream cheese. Mix in 2 tablespoons of powdered sugar. Add 1 tablespoon of milk and 1 teaspoon of vanilla extract. Beat these together until the mixture is smooth and creamy. Pour half of the pumpkin batter into the loaf pan. Take spoonfuls of the cream cheese filling and drop it over the batter. Then, pour in the rest of the pumpkin batter. Use a knife or skewer to swirl the cream cheese mixture into the pumpkin batter. This will create a beautiful marbled effect. Place the loaf pan in the preheated oven. Bake for 55 to 65 minutes. To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean, your loaf is ready. Once baked, let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. To get the best texture for your loaf, start with room temperature ingredients. This helps them mix better. Mix the wet and dry ingredients just until combined. If you overmix, the loaf may turn out dense. The batter should be thick but pourable. Swirling the cream cheese is key for a beautiful loaf. After pouring half of the pumpkin batter into the pan, drop spoonfuls of the cream cheese mix on top. Then, add the rest of the pumpkin batter. Use a knife or skewer to gently swirl the cream cheese into the batter. Don’t mix it too much; you want a marbled look. Let the loaf cool in the pan for about 10 minutes. This helps it firm up without falling apart. After that, move it to a wire rack to cool completely. For storage, wrap the loaf in plastic wrap or foil. Store it at room temperature for a few days. If you want to keep it longer, freeze it for up to three months. {{image_2}} You can easily enhance your pumpkin spice cream cheese loaf by adding chocolate chips or nuts. Both options bring a fun twist. Use semi-sweet chocolate chips for a rich taste. If you like nuts, chop some walnuts or pecans. Stir in about ½ cup of your chosen add-in with the dry ingredients. This step ensures they mix well. The chocolate adds sweetness, while the nuts give crunch. You can’t go wrong with either option! If you want to change the flavor, you can swap the pumpkin pie spice. Use cinnamon, nutmeg, or ginger for a new taste. Each spice offers its unique warmth. You can also add orange zest for a citrus kick. Just a teaspoon brightens the loaf. Consider adding a dash of almond extract for more flavor depth. These simple swaps can make your loaf feel fresh and exciting. To make this loaf gluten-free, use a gluten-free baking mix instead of all-purpose flour. Many brands offer blends that work well in quick breads. Just replace the flour in the recipe with the same amount of the mix. Make sure that your baking powder and baking soda are gluten-free as well. This option allows everyone to enjoy the loaf, no matter their dietary needs. After enjoying your pumpkin spice cream cheese loaf, you want to keep it fresh. Wrap the loaf tightly in plastic wrap or foil. You can also place it in an airtight container. This keeps moisture in and prevents it from drying out. Store it at room temperature for up to three days. If you want to keep it longer, move to freezing. To freeze your loaf, first let it cool completely. Once cooled, wrap it well in plastic wrap. Then, place it in a freezer-safe bag or container. This helps protect it from freezer burn. The loaf can freeze well for up to three months. When you're ready to enjoy it, you can easily thaw it. To thaw the loaf, remove it from the freezer. Leave it in the fridge overnight for a slow thaw. If you're in a hurry, you can thaw it at room temperature for a few hours. Once thawed, you can reheat slices in the oven at 350°F for about 10 minutes. This warms the loaf and brings back its tasty texture. Enjoy it warm for a cozy treat! Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft. Then, scoop out the flesh and blend it until smooth. Use this puree in place of canned pumpkin. Fresh pumpkin gives a vibrant taste and a nice texture. Your loaf is done when a toothpick inserted in the center comes out clean. The top should be golden brown and slightly firm to the touch. If it jiggles, it needs more time. Check it after 55 minutes. This loaf pairs well with many treats. Serve it with a dollop of whipped cream. A drizzle of caramel sauce adds sweetness. You could also enjoy it with a cup of coffee or tea for a cozy afternoon. The loaf stays fresh for about three days at room temperature. Keep it in an airtight container to maintain moisture. If you see any mold or it smells off, it’s best to toss it. Yes! You can make the batter a day ahead. Just store it in the fridge. Bake it the next day for a fresh loaf. Alternatively, bake the loaf and store it for up to three days. It tastes great even after being made in advance. This blog post covers everything you need for pumpkin spice cream cheese loaf. You learned about essential and optional ingredients, plus easy substitutions. I shared step-by-step instructions to make baking simple. Tips and tricks help you get the right texture and perfect swirl. Variations offer fun twists, and the storage info keeps your loaf fresh. With this guide, you can enjoy baking a delicious loaf that impresses. Happy baking!

Pumpkin Spice Cream Cheese Loaf

Indulge in the warm flavors of fall with this Pumpkin Spice Cream Cheese Loaf recipe! This delightful loaf combines the cozy taste of pumpkin and the creamy goodness of a sweet filling, making it the perfect treat for breakfast or dessert. Follow the simple steps to create a beautifully marbled loaf that will wow your family and friends. Click through to explore this delicious recipe and enjoy a slice of autumn today!
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Ingredients
  

1 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

½ cup granulated sugar

½ cup brown sugar, packed

½ cup vegetable oil

3 large eggs

1 cup canned pumpkin puree

1 teaspoon vanilla extract

4 oz cream cheese, softened

2 tablespoons powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract (for cream cheese filling)

Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Set aside.

      In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat in the eggs one at a time until well incorporated.

        Mix in the pumpkin puree and 1 teaspoon of vanilla extract, then gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.

          In a separate small bowl, beat together the softened cream cheese, powdered sugar, milk, and additional teaspoon of vanilla extract until smooth.

            Pour half of the pumpkin batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter, followed by the remaining pumpkin batter. Using a knife or a skewer, swirl the cream cheese mixture into the pumpkin batter for a marbled effect.

              Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

                Once baked, remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer the loaf to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 1 hour 20 minutes | Servings: 10

                    - Presentation Tips: Slice the loaf and serve it on a rustic wooden board, dusted with powdered sugar for an enticing look. Add a dollop of whipped cream or a drizzle of caramel sauce on the side for extra indulgence.