How to make a harvest bounty pumpkin loaf with cream cheese swirl lizbushong.com

What is better than Pumpkin for fall especially in a beautiful loaf. Moist spiced pumpkin cake made with pumpkin puree, cinnamon, nutmeg, ginger and tiny bit of cloves is baked to perfection. What makes this loaf so special besides the ingredients is the Harvest Bounty Cake loaf pan by Nordic Ware.You will love this pumpkin loaf as the top of the baked cake has raised pumpkin, acorns and berries representative of the Harvest Bounty. Inside the cake is a cream cheese layer that creates a half moon or swirl. Easy to make and bake. Impress your family and friends with this lovely fall cake.

   

How to Make Cream Cheese Swirl Harvest Loaf… The Baking Pan

I love a great baking pan and normally I don’t select an intricate bundt style pan but this cake pan caught my eye. I just had to get it. After ordering, hint… order from amazon you will get it quicker than ordering from Nordic Ware website, especially if you are planning to have it for Thanksgiving.

How to Grease and Flour This Baking Pan

To grease this 8″ x 5″ pan takes a few minutes due to the nooks and crannies the raised design has. I used a pastry brush to brush the sides and designs of the pan with softened land a lakes butter , then sprinkled with flour. Not a heavy coat of flour but enough to coat. If I saw a place that was not coated with flour, I brushed the softened butter over the spot and floured again. it worked great. When baking the pan I suggest placing it on a large baking sheet. The pan is 3-1/2 ” tall, so it is a relatively small loaf.

How to make a harvest bounty pumpkin loaf with cream cheese swirl lizbushong.com

Ingredients You Will Need for this Pumpkin Cream Cheese Swirl Harvest Bounty Cake Loaf

3/4 cup pumpkin puree and not the pumpkin pie filling

Warm Spices: ground cinnamon, ginger, nutmeg and cloves

Granulated sugar and brown sugar

Eggs + 1 egg yolk

Melted butter

Flour, baking soda & salt

Vanilla

4 ounces cream cheese

2 tablespoon sour cream

Easy fall ingredients you probably have in your pantry. I use Libby’s pumpkin puree as the color is bright and flavor is good.

Tip: heat 3/4 cup of pumpkin puree in a skillet or saucepan to help remove some of the liquid about 5-7 minutes stirring constantly. This also enhances the pumpkin flavor.

How to make a harvest bounty pumpkin loaf with cream cheese swirl lizbushong.com

How to Make Pumpkin Cream Cheese Swirl Harvest Bounty Loaf Cake

Make Cream Cheese Sour Cream Filling:

  1. In a small mixing bowl, add softened cream cheese, 2 tablespoons sour cream, 1/4 cup sugar and 1 egg white. Mix together until smooth and creamy. Add 1/2 teaspoon salt. Stir to combine. Set aside.

Make Pumpkin Loaf: makes 6 cups of batter. Pan size is 8″ x 5″ x 3.5″ Tall

Preheat oven to 350 °F.  Butter and flour harvest loaf pan. Place on baking sheet. Set aside. 

  1. Combine flour, baking soda, salt and spices in a bowl, set aside.
  2. In large mixing bowl add melted butter, sugars, pumpkin puree, eggs and vanilla. Slowly add flour mixture. Mix until combined.
  3. Pour half of the mixture into the loaf pan, make a well down the center of the batter with the back of a spoon. Fill with cream cheese filling. The filling might spill over the tunnel but that is ok. Pour remaining batter over cheese filling. Smooth top. Fill the pan 3/4 full as it will rise. So if you have a bit of batter left, just bake in a buttered custard cup/ramekin. 
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Pumpkin tart filling
  1. Bake in oven on baking sheet for 60-70 minutes. Remove from oven and let cool 10 minutes before removing from pan.  If you want to dust it with powdered sugar you can, but I liked it plain so everyone could see the pretty baked designs of pumpkins, berries and acorns.
  2. Remove from oven and allow to cool upright in pan for 10 minutes. Right before inverting cake, place a piece of parchment paper over the top of the pan, then invert. This will keep the cake from making indentions on the cake and easier to remove from cooling rack. Chill the cake if you plan to trim the bottom, as the cake batter will spill over the pan. Use a serrated knife for best cutting to level cake. 

How to make a harvest bounty pumpkin loaf with cream cheese swirl lizbushong.com

It’s an easy recipe and everyone will love it. Serve this loaf on a pretty platter. This recipe was inspired by home is where the boat is and Nordic Ware Website. 

Baking Pumpkins Photo lizbushong.com

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Pumpkin Cream Cheese Swirl Harvest Loaf

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Super moist spiced pumpkin cake filled with cream cheese sour cream filling baked in a beautiful Nordic ware Harvest Bounty Loaf Pan. Easy recipe and so delicious.

  • Author: Liz Bushong
  • Prep Time: 25 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale

Cream Cheese Filling

2 tablespoons sour cream

1/4 cup granulated sugar

4 ounces cream cheese, softened

1 egg white

1/2 teaspoon salt

Pumpkin Batter

3/4 cup pumpkin puree- tested Libby’s

2 large eggs + 1 egg yolk

3/4 cup granulated sugar

3/4 cup brown sugar, packed

2 teaspoons vanilla

1/2 cup melted butter

11/2 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

teaspoon salt

Instructions

  1. Preheat oven to 350°F. With pastry brush, brush softened butter into nooks and crannies of harvest loaf pan. Dust with flour, repeat process in areas you see of raised design not coated with flour. Place on baking sheet and set aside.
  2. Make Cream Cheese Filling-In small bowl, combine filling ingredients, stir until smooth. Set aside.
  3. Make Pumpkin Loaf– Combine flour, baking soda, baking powder, salt and spices in small bowl.
  4. In medium mixing bowl, add pumpkin, sugars, eggs, + 1 yolk, vanilla, melted butter, whisk to blend.
  5. Add flour mixture, and combine.
  6. Pour half pumpkin batter into prepared loaf pan. Make an indention or tunnel with back of spoon down center of filling. Add cream cheese filling in the tunnel, it may spill over and thats ok. Cover with remaining pumpkin batter. Fill the pan 3/4 full as the cake will rise. With remaining batter bake as cupcakes, or in buttered ramekins/custard cups.
  7. Bake cake for 60-70 minutes or until cake is done. Remove from oven and allow to cool 10 minutes before inverting on to serving platter. Tip: Cover the cake before removing from pan with a piece of parchment paper, then invert on cooling rack so it’s easy to remove and trim after cooling as you will want the cake to sit level.  Cake will spill over the top of pan and you might have to trim excess. Use a serrated knife but only trim after cake is chilled for best results. 

Notes

Harvest Bounty Loaf  Pan by Nordic Ware. Holds 6 cups of batter, 8″ x 5″ size.

Recipe inspired by Home is Where the Boat is and Nordic Ware.

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