Cream Cheese Swirled Pumpkin Bread

This Cream Cheese Swirled Pumpkin Bread combines the traditional flavors of autumn with a creative twist. The moist pumpkin bread is enriched with warm spices and a rich cream cheese filling that creates delightful swirls throughout. It's perfect for breakfast, brunch, or as a sweet snack, and is sure to impress with its beautiful presentation and comforting flavors.

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1 egg yolk
• 1 teaspoon lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. In another bowl, beat together the softened cream cheese, powdered sugar, egg yolk, and lemon juice until smooth.
6. Pour half of the pumpkin batter into the prepared loaf pan. Drop spoonfuls of the cream cheese mixture over the batter, then add the remaining pumpkin batter on top.
7. Using a knife, gently swirl the cream cheese mixture into the pumpkin batter for a marbled effect.
8. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.