# Components:
→ Pumpkin Bread
01 - 1 2/3 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1/2 cup vegetable oil
12 - 2 large eggs
13 - 1 cup canned pumpkin puree
14 - 1/4 cup milk
15 - 1 teaspoon pure vanilla extract
→ Cream Cheese Swirl
16 - 8 ounces cream cheese, softened
17 - 1/4 cup granulated sugar
18 - 1 large egg
19 - 1/2 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
03 - In a large bowl, whisk granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla until smooth.
04 - Fold the dry mixture into the wet ingredients until just combined; avoid overmixing for best texture.
05 - In a separate bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
06 - Pour two-thirds of the pumpkin batter into the prepared pan. Spoon the cream cheese filling evenly over the base, then top with remaining pumpkin batter. Swirl gently with a knife for a marbled effect.
07 - Bake in the center of the oven for 55 to 65 minutes, until a toothpick inserted into the loaf comes out with a few moist crumbs.
08 - Allow bread to cool in the pan for 15 minutes, then transfer onto a wire rack to cool completely before slicing.
