prep: 15 minutes
cook: 1 hour 10 minutes
cool: 1 hour 20 minutes
Cooking spray
cream cheese filling
4 ounces cream cheese, at room temperature
3 tablespoons sugar
1 egg yolk
½ teaspoon pure vanilla extract
bread
1¾ cups all-purpose flour
1½ cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
1 cup canned unsweetened pumpkin puree (not pie filling)
8 tablespoons (1 stick) unsalted butter, melted
1 large egg
⅓ cup whole milk
1 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Spray a 9 × 5-inch loaf pan with cooking spray.
2. To make the cream cheese filling: In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, egg yolk, and vanilla on medium speed. Transfer to a medium bowl and set aside.
3. To make the bread: In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, salt, and nutmeg until combined.
4. In a stand mixer fitted with the paddle attachment, combine the pumpkin puree, melted butter, egg, milk, and vanilla and stir on low speed until the mixture is smooth.
5. With the mixer still on low, gradually add the flour mixture until just combined. Increase the speed to medium-high for about 30 seconds to mix thoroughly.
6. Pour one-third of the pumpkin batter into the prepared pan. Top with half of the cream cheese filling and spread it out evenly with a spatula, then pour one-third of the pumpkin batter over the filling. Spread the remaining filling on top, then dollop the remaining pumpkin batter on top. With a knife, cut through the batter several times to create a swirl effect.
7. Bake until a tester inserted in the bread comes out clean, about 1 hour 10 minutes. Let cool in the pan for about 20 minutes, then remove the bread to a rack to cool completely, about 1 hour.
8. Store in an airtight container in the refrigerator for up to 3 days.
Makes 1 loaf