A moist, one-bowl pumpkin quick bread with warm spices, perfect for breakfast or a snack. This recipe is easy to make and can be frozen for later enjoyment.
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In a separate bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Stir in the pumpkin puree and milk until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
If making the cream cheese swirl, beat the softened cream cheese with 1/4 cup sugar and the egg yolk until smooth. Dollop spoonfuls of the cream cheese mixture over the pumpkin batter in the loaf pan. Swirl gently with a knife or toothpick.
Pour the batter into the prepared loaf pan.
Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
For best results, use pure pumpkin puree, not pumpkin pie filling.
You can freeze the cooled loaf, tightly wrapped in plastic wrap and then foil, for up to 3 months. Thaw at room temperature.
This loaf is delicious served plain or with a smear of butter.
Consider this recipe as a great option for meal planning, similar to how meal delivery services operate, providing a delicious homemade alternative.