If you scroll through my list of recipes on this blog, you might notice that I’m a big fan of cooking and baking with pumpkin.  Pumpkin Coconut Bread, Pumpkin Date Bundt Cake, Pumpkin Maple Whoopie Pies, Pumpkin Pie Baked Oatmeal, Baked Pumpkin…and possibly my favorite: Pumpkin Cream Cheese Muffins!

I was really wanting to make those muffins yesterday afternoon, but time was limited so I improvised a little and came up with this quick bread instead.  It’s “yummalicious,” as Calla likes to say.

*PUMPKIN CREAM CHEESE SWIRL BREAD*

3/4 c. pumpkin puree (homemade is best!)

1/2 c. white sugar

1/2 c. brown sugar

2 eggs

1/2 c. milk

3 T. oil or melted butter

2 tsp. vanilla extract

2 c. flour (I used white whole wheat)

2 tsp. baking powder

1 1/2 tsp. ground cinnamon

1/8 tsp. ground nutmeg

1/8 tsp. ground ginger

1/8 tsp. ground cloves

1/4 tsp. salt

Cream Cheese Filling:

8 oz cream cheese, softened

3 T. sugar

1 egg

1 tsp. vanilla extract

Preheat oven to 350F.  In a large mixing bowl, combine pumpkin, sugars, 2 eggs, milk, oil/butter, and vanilla extract.  Add flour, baking powder, spices, and salt; mix just until combined.

In a separate mixing bowl, beat cream cheese, sugar, egg and vanilla extract until smooth.

Grease a 9×5″ loaf pan.  (Don’t use 8×5″…the pan will overflow!)  Spoon in half of the batter.  Spread cream cheese mixture evenly over the batter.  Top with the other half of the batter.  Drag a knife back and forth through the batter to swirl in the cream cheese mixture. 

Bake at 350 for 70 minutes.  Use a knife to loosen the loaf from the sides of the pan before removing to a wire rack to cool.

{This post is part of the Raising Homemakers Homemaking Link-Up!}

-Abby