Layered Pumpkin Loaf
Elevate your fall baking game with this irresistibly moist and decadent Layered Pumpkin Loaf! Featuring aromatic spices like cinnamon, nutmeg, and ginger, this pumpkin-infused treat boasts a luscious cream cheese layer nestled between two perfectly spiced pumpkin batters. The combination of flavors and textures makes every slice a delight, while its stunning layered presentation promises to impress guests at any gathering. With simple ingredients and a straightforward baking process, this loaf is perfect for cozy mornings or festive celebrations. Serve it slightly chilled for a creamy twist or enjoy it warm for ultimate autumn comfort. Make this seasonal favorite today and savor the flavors of fall!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 1 cup pumpkin puree
- 0.75 cups granulated sugar
- 0.5 cups brown sugar, packed
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 0.25 cups granulated sugar (for cream cheese layer)
- 1 large egg (for cream cheese layer)
- 1 tablespoon all-purpose flour (for cream cheese layer)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. Set aside.
In another large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well-combined.
Gradually add the dry ingredients to the wet mixture and stir until just combined. Avoid overmixing to keep the loaf tender.
In a separate medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, 1 egg, and 1 tablespoon of flour until smooth and creamy. This will be your cream cheese layer.
Pour half of the pumpkin batter into the prepared loaf pan and spread it evenly.
Gently spoon and spread the cream cheese mixture over the pumpkin layer. Be careful not to mix the layers.
Top with the remaining pumpkin batter, spreading it gently to cover the cream cheese layer completely.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the loaf (avoiding the cream cheese layer) comes out clean.
Allow the loaf to cool in the pan for 10-15 minutes before using the parchment overhang to lift it out. Transfer to a wire rack to cool completely.
Slice and serve your beautiful layered pumpkin loaf. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 406 mg | 18% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 39.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
