Normally I save the final product picture for the end of my post….I just can’t do it this time!
You know ya want to make that! It’s simple, it’s delicious….it’s a lot of things- except healthy maybe (P.S. it’s the holiday season)
1 (15 oz) can pumpkin puree (unseasoned)
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
3 teaspoons pumpkin pie spice
8 oz. soft cream cheese
1/2 cup sugar
splash of vanilla or maple extract
Preheat oven to 350 degrees and spray loaf pans with nonstick spray. This recipe will make 2 xtra large loaves or 3 regular size loaf pans (7×3).
Begin by placing all the filling ingredients into a mixing bowl and whipping on high-speed until light and fluffy, then set aside.
In a large bowl, combine the pumpkin, eggs, oil, water, and sugar. Mix to combine thoroughly.
In a separate large bowl, stir together the flour, baking soda, salt, and pie spice.
Dump the dry ingredients into the bowl with the pumpkin and whisk together, removing all clumps.
Next, pour a bottom layer of the mixture into your prepared pans, then add the cream cheese filling in a large strip down the middle.
Top with your remaining pumpkin batter and spread to cover the top evenly.
At this point, I take a toothpick and make a swirl pattern through the batter, running the toothpick from side to side, then top to bottom.
Place the pans in the oven and bake for 60-75 minutes depending on the size of your pans. Mine normally go around 70 minutes, just make sure the top of the bread is set!
Remove from oven and place pans on cooling racks. When they have cooled slightly, about 20 minutes, remove from pan and allow to cool completely before slicing.
Hope you enjoy!
Modern Mrs. Cleaver