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Ingredients
Pumpkin Bread
- 1 can (15 oz) pumpkin puree
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 whole eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour*
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon all spice
Cream Cheese Swirl
- 8 oz cream cheese, softened
- 1 whole egg
- 1/3 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Directions
- Preheat oven to 350°F. Line a 9X5-inch loaf pan with parchment paper or grease well. Set aside.
- In a large bowl whisk together pumpkin, sugar, eggs, vegetable oil, milk, and vanilla extract. Once smooth set aside.
- In a separate bowl mix together flour, cinnamon, baking powder, salt, baking soda, nutmeg, and allspice.
- Slowly add dry ingredients into pumpkin mixture, being careful not to overmix.
- In another bowl, prepare the cream cheese swirl. Beat cream cheese, egg, sugar, and vanilla together until smooth and creamy.
- Pour about half of pumpkin batter into prepared loaf pan. Add cream cheese mixture and spread evenly. Top with remaining pumpkin batter.
- Bake for 60-75 minutes until a tester comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing from pan to cool completely.
Imperial Sugar Insight
Recipe for Imperial Sugar by Erin Sellin @Dinners, Dishes & Desserts.
