Pumpkin Bread with Cream Cheese Swirl

By LRay

Williams-Sonoma Catalog and Website

Ingredients

• 4 oz. (125 g) cream cheese, at room temperature
• 2 Tbs. sugar
• 1 tsp. vanilla extract
• 1 package spiced pecan pumpkin quick bread mix
• 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted and cooled
• 1 cup (250 ml) water
• 2 eggs

Details

Adapted from williams-sonoma.com

Preparation

Step 1

Directions:
Preheat an oven to 350°F (180°C). Grease and flour a botanical pumpkin loaf pan.

In a bowl, combine the cream cheese, sugar and vanilla. Using a handheld mixer, beat on medium-high speed until smooth and creamy, about 30 seconds.

In a large bowl, combine the quick bread mix, butter, water and eggs, and stir until smooth and blended. Pour half of the batter into the prepared pan and spread evenly. Spread the cream cheese mixture on top, then pour the remaining batter over the cream cheese. Using a butter knife, swirl the batter and cream cheese together.

Bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Transfer the pan to a wire rack and let cool for 10 minutes, then turn the loaf out onto the rack. Serve warm or at room temperature. Serves 10 to 12.

Williams-Sonoma Kitchen