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Pumpkin Loaf Ingredients:
1 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1 1/2 cup sugar
1 cup canned pumpkin puree
2 eggs
1 tsp vanilla
1/2 cup melted butter
1/4 cup milk
Cream Cheese Filling Ingredients:
1/2 cup sour cream
1/4 cup sugar
4 oz. cream cheese, softened
1 egg
Preheat oven to 350 degrees F. Prepare 6 cup loaf pan with baking spray containing flour (or brush with butter or shortening and dust with flour or cocoa to coat). 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 filling ingredients.
Pour half of pumpkin batter in 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 gently on counter to remove air bubbles. Bake for *50-60 minutes until toothpick inserted in center of cake comes out clean. Let loaf cool 10 minutes before inverting onto a cooling rack.
Notes:
*Ovens vary, my loaf took about 1 hour 10 minutes to bake each time I made it. Cover top with foil during last minutes of baking time to prevent overbrowning if necessary.
Loaf cake will rise above level of pan. Place cake on piece of parchment on cooling rack so it's easy to remove and trim after cooling to sit level.
Alternatively fill pan 3/4 full and bake remaining batter in a small ramekin.