Marbled pumpkin cream cheese loaf cake

    1 hour 25 min

    This loaf cake is not only delicious, but it's also quick and easy to make. A pumpkin cake mixture is swirled with a cream cheese mix, then baked. Serve for afternoon tea, dessert or for elevenses. It's also freezer friendly and would make the perfect food gift.

    150 people made this

    Serves: 10 

    • 225g cream cheese
    • 4 tablespoons caster sugar
    • 1 egg, beaten
    • 225g plain flour
    • 300g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 250g pumpkin puree
    • 110g unsalted butter, melted
    • 1 egg, beaten
    • 75ml water

    Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

    1. Blend cream cheese, 4 tablespoons sugar and 1 beaten egg. Set aside.
    2. Combine flour, 300g caster sugar, bicarbonate of soda, salt and spices. Set aside.
    3. Combine pumpkin puree, butter, beaten egg and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 500g of the pumpkin batter. Pour the remaining batter into a greased and floured 23x13cm loaf tin. Pour cream cheese mixture over pumpkin batter and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirled effect.
    4. Bake at 180 C / Gas 4 for 70 minutes or until skewer comes out clean. Cool in the tin for 10 minutes and then remove from tin to cool completely.

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    Reviews & ratings
    Average global rating:

    Reviews in English (132)


    I did what it suggested and doubled the recipe to make three 8" loaves. The loaves came out very moist and yummy. I would say that next time, I'll add more cinnamon or maybe just some pumpkin pie spice. I'll also add walnuts. I think this would be a great pumpkin nut bread. Thanks!  -  14 Dec 2001  (Review from Allrecipes US | Canada)


    Excellent bread! My family loved this. I had a little trouble with the cream cheese mixture. Mine seemed "runny". I think it may have been the size of the egg. Next time I'll be sure to use a small egg. Otherwise, wonderful and it's a keeper!  -  10 Dec 2001  (Review from Allrecipes US | Canada)


    My husband really liked this..he requested more as soon as the loaf was was very moist but a bit time I will make two smaller loaves instead of one huge one! Also tried the recipe substituting half of the white flour with whole wheat flour, eggbeaters instead of eggs and lowfat creamcheese, it was still yummy!  -  10 Sep 2002  (Review from Allrecipes US | Canada)