Pumpkin cream cheese swirl bread

 

1/2 cup (4 ounces) cream cheese
1 tablespoon sugar
1 teaspoon vanilla extract
1 large egg white, lightly beaten
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 pinches of ground cloves
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 large egg, lightly beaten
1 large egg yolk, lightly beaten
1/2 cup sugar
1 cup canned pumpkin
1/2 cup canola oil

Topping
1 tbsp sugar
1 tsp cinnamon

Preheat oven to 350°. Combine first 4 ingredients in a small bowl; beat with a mixer at medium speed until blended.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and the next 8 ingredients (flour through baking soda) in a medium bowl, stirring with a whisk. Combine egg, egg yolk, and sugar in a medium bowl; stir with a whisk until well blended. Add pumpkin and oil; stir well with a whisk. Add to flour mixture, stirring just until moist.

Spoon 1/2 the batter into a 9 x 5-inch buttered loaf pan. Spoon cream cheese mixture over batter, spoon remaining batter on top; swirl batters together using the tip of a knife.
In a small dish, or empty measuring cup, stir sugar and cinnamon together. Sprinkle over top of batter.

Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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