Cream Cheese Swirl Pumpkin Bread

• 분량: 10 servings
• 활동 시간: 30 minutes
• 총 시간: 1 hour 30 minutes

재료

8oz (226g) cream cheese, softened

1/4 cup (50g) caster/granulated sugar

1 large egg

1 teaspoon vanilla extract

3 tablespoons (25g) plain/all-purpose flour

2 cups (250g) plain/all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2 large eggs

3/4 cup (150g) light brown sugar

1 and 1/2 cups (340g) canned pumpkin puree

1/2 cup (120ml) vegetable oil

1 teaspoon vanilla extract

방향

Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.

Whisk together the flour, baking soda, salt, and spices. Set aside.

In a large bowl, whisk together the eggs and sugar until thick and well combined. Add the pumpkin, oil, and vanilla, and whisk until combined.

Add the dry ingredients in thirds and fold in until just combined - do not overmix. The mixture will be thick and somewhat lumpy.

Add two large scoops of the pumpkin batter to the bottom of the prepared pan, and spread out evenly.

Mix together the cream cheese and sugar until smooth and combined. Add the egg, vanilla, and flour, and mix until completely combined.

Alternating between the cream cheese mixture and the pumpkin batter, add scoops to the prepared pan until both mixtures are used up.

Using a knife or a cake tester, swirl the two mixtures together. Do not overdo it - you want thick layers of cream cheese.

Bake for about 60 - 70 minutes, or until a toothpick inserted into the centre comes out clean with no pumpkin batter.

TIP: At around the 45 minute mark, cover the pan loosely with foil to prevent the bread from browning too much.

Leave to cool completely in the pan on a wire rack before slicing and serving.

영양 정보

• 1회 제공량: 1 slice
• 칼로리: 325
• 지방 전체: 17 g
• 포화 지방: 5 g
• 콜레스테롤: 66 mg
• 나트륨: 276 mg
• 탄수화물 전체: 38 g
• 식이섬유: 2 g
• 총 당류: 18 g
• 단백질: 5 g