Pumpkin & Cream Cheese Swirl Loaf
Dessert
- Prep time:
15'
- Cook time:
70'
- Difficulty:
Medium
Method
- 1
Preheat the oven to gas mark 4 (180°C conventional, 160°C fan) and line a loaf tin with baking paper.
- 2
To make the cream cheese filling, add the cream cheese and Pure Via® Caster Sugar Alternative to a bowl and whisk until smooth.
- 3
Add the egg and vanilla extract and whisk again. Stir through 2 tbsp of self-raising flour until combined. Set aside.
- 4
In a separate bowl, whisk together the vegetable oil and Pure Via® Caster Sugar Alternative. Add the pumpkin purée, eggs, milk and vanilla extract, then whisk until smooth.
- 5
Add the self-raising flour, baking powder, bicarbonate of soda, salt, ginger and cinnamon. Mix until just combined.
- 6
Pour some of the pumpkin mixture into the prepared loaf tin, followed by the cream cheese filling, then top with the remaining pumpkin mixture.
- 7
Use a knife to gently swirl the layers together.
- 8
Bake for around 70 minutes, or until a skewer inserted into the centre comes out clean.
- 9
Leave to cool in the tin before slicing and serving. Enjoy!
Ingredients
Serves 8-10
For the cream cheese filling:
- 280g soft cream cheese
- 2 tbsp Pure Via® Caster Sugar Alternative
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 2 tbsp self-raising flour
For the pumpkin loaf:
- 100g vegetable oil
- 150g Pure Via® Caster Sugar Alternative
- 300g pumpkin purée
- 2 eggs
- 50g whole milk
- 2 tsp vanilla extract
- 250g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 1 tsp ground ginger
- 1 tsp cinnamon