Pumpkin Cream Cheese Swirl Harvest Loaf
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.
- 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
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
1–1/2 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
- 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.
- Make Cream Cheese Filling-In small bowl, combine filling ingredients, stir until smooth. Set aside.
- Make Pumpkin Loaf– Combine flour, baking soda, baking powder, salt and spices in small bowl.
- In medium mixing bowl, add pumpkin, sugars, eggs, + 1 yolk, vanilla, melted butter, whisk to blend.
- Add flour mixture, and combine.
- 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.
- 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.
