Ingredients:

  • 8 oz block Full Fat Cream Cheese, cold, cubed
  • 1/4 cup Granulated Sugar (for filling)
  • 1 Large Egg Yolk
  • 1/2 teaspoon Pure Vanilla Extract (for filling)
  • 1 tablespoon All-Purpose Flour (for filling)
  • 2 cups All-Purpose Flour (for bread)
  • 1 cup Granulated Sugar (for bread)
  • 1/2 cup Light Brown Sugar, packed
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Fine Sea Salt
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves or Allspice
  • 2 Large Eggs, room temperature
  • 1 cup Pumpkin Purée (NOT pie filling)
  • 1/2 cup Neutral Oil (e.g., rapeseed/canola)
  • 1 teaspoon Pure Vanilla Extract (for bread)

Instructions:

  1. Prepare the Oven and Pan: Preheat oven to 350°F / 175°C. Grease and line the 9x5-inch loaf pan with parchment paper, leaving an overhang 'sling' on the long sides for easy removal.
  2. Make the Cream Cheese Filling: In a small bowl, use an electric mixer to beat the cubed cream cheese, 1/4 cup sugar, and 1 tablespoon flour until completely smooth and lump-free (about 2 minutes). Beat in the egg yolk and 1/2 teaspoon vanilla until just combined. Set aside.
  3. Combine Dry Ingredients: In a large bowl, whisk together the 2 cups flour, both sugars, baking soda, baking powder, salt, and all spices (cinnamon, ginger, nutmeg, cloves/allspice) until thoroughly combined.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs lightly. Add the pumpkin purée, oil, and 1 teaspoon vanilla extract. Whisk until uniform.
  5. Mix Batter: Pour the wet ingredients into the dry mixture. Use a rubber spatula to fold the ingredients together until just combined. Do not overmix; stop when there are a few streaks of flour visible.
  6. Build the Loaf: Pour approximately half (about 1.5 cups) of the pumpkin batter into the prepared loaf pan. Carefully spoon the entire cream cheese filling mixture over the pumpkin batter base, spreading gently to ensure it doesn't touch the sides of the pan. Spoon the remaining pumpkin batter over the cream cheese layer, spreading gently to cover the filling completely.
  7. The Swirl: Insert a thin skewer or knife into the batter, penetrating down to the bottom layer. Gently move it in an S-shape pattern down the length of the pan, two or three times, to create a subtle swirl pattern. Do not over-swirl.
  8. Bake: Place the loaf in the centre of the preheated oven. Bake for 60–75 minutes. If the top browns too quickly, loosely tent it with foil after 45 minutes.
  9. Cool: The loaf is done when a skewer inserted into the pumpkin batter (avoiding the cream cheese section) comes out clean. Remove from the oven and let it cool in the pan for 15 minutes. Use the parchment sling to lift it out and transfer it to a wire rack to cool completely (at least 2 hours) before slicing. This allows the cream cheese filling to fully set.