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.
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.
Combine flour, baking soda, spices and salt and set aside.
Thoroughly mix sugar, pumpkin, eggs, vanilla, butter and milk in a mixing bowl. Slowly add dry ingredients and combine.
In another small bowl, combine the filling ingredients.
Pour half of the cake batter in the pan. With a spoon, make an indentation in the center of the batter.
Pour the cream cheese filling in the center of the indentation. Then pour in the remaining pumpkin batter.
Tap the filled pan gently on the counter to release air bubbles.
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).
Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.