Pumpkin Loaf with Cream Cheese Swirl

RatingDifficultyIntermediate

This moist and flavourful pumpkin loaf recipe is everything you will want this Autumn! Made in our Harvest Bounty Loaf Pan with a cream cheese swirl filling.

Nordic Ware Pumpkin Loaf with Cream Cheese Swirl recipe

Yields10 Servings
Prep Time10 minsCook Time50 minsTotal Time1 hr

 1 ½ cups flour
 1 tsp baking soda
 1 tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp nutmeg
 ½ tsp salt
 1 ½ cups sugar
 1 cup canned pumpkin (or fresh pumpkin cooked and puréed)
 2 eggs
 1 tsp vanilla
 ½ cup butter, melted
 ¼ cup milk
Filling
 ½ cup sour cream
 ¼ cup sugar
 1 egg
Bakeware

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

Combine flour, baking soda, spices and salt and set aside.

3

Thoroughly mix sugar, pumpkin, eggs, vanilla, butter and milk in a mixing bowl. Slowly add dry ingredients and combine.

4

In another small bowl, combine the filling ingredients.

5

Pour half of the cake batter in the pan. With a spoon, make an indentation in the center of the batter.

6

Pour the cream cheese filling in the center of the indentation. Then pour in the remaining pumpkin batter.

7

Tap the filled pan gently on the counter to release air bubbles.

8

Bake for 50-60 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

9

Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.

Ingredients

 1 ½ cups flour
 1 tsp baking soda
 1 tsp ground cinnamon
 ½ tsp ground ginger
 ¼ tsp nutmeg
 ½ tsp salt
 1 ½ cups sugar
 1 cup canned pumpkin (or fresh pumpkin cooked and puréed)
 2 eggs
 1 tsp vanilla
 ½ cup butter, melted
 ¼ cup milk
Filling
 ½ cup sour cream
 ¼ cup sugar
 1 egg
Bakeware

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

Combine flour, baking soda, spices and salt and set aside.

3

Thoroughly mix sugar, pumpkin, eggs, vanilla, butter and milk in a mixing bowl. Slowly add dry ingredients and combine.

4

In another small bowl, combine the filling ingredients.

5

Pour half of the cake batter in the pan. With a spoon, make an indentation in the center of the batter.

6

Pour the cream cheese filling in the center of the indentation. Then pour in the remaining pumpkin batter.

7

Tap the filled pan gently on the counter to release air bubbles.

8

Bake for 50-60 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

9

Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.

Pumpkin Loaf with Cream Cheese Swirl
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