Pumpkin Cream Cheese Bread

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan and set aside.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.

In a large bowl, mix together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs, one at a time, beating well after each addition. Stir in the pumpkin puree, milk, and vanilla extract.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

In a separate bowl, beat together the cream cheese, 1/4 cup granulated sugar, and 1 large egg until smooth and creamy.

Pour half of the pumpkin batter into the prepared loaf pan, spreading evenly. Carefully spread the cream cheese mixture over the batter. Top with the remaining pumpkin batter, spreading evenly to cover the cream cheese layer.

Use a knife to gently swirl the batter and cream cheese mixture together, creating a marbled effect.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.

For a delightful crunch, add 1/2 cup of chopped walnuts or pecans into the pumpkin batter. If you’re feeling adventurous, a handful of chocolate chips can take this bread to new heights. For a bit of extra spice, consider adding a pinch of ground ginger or cardamom. You can also make mini-loaves or muffins with the same batter; just adjust the baking time accordingly.