1 1/2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1 cup pumpkin puree

1/2 cup vegetable oil

1 1/2 cups sugar

8 oz cream cheese, softened (for filling)

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Preheat oven to 350°F (175°C). Grease a loaf pan.
In a bowl, whisk flour, baking soda, salt, and cinnamon.
In another bowl, mix pumpkin puree, vegetable oil, and sugar until smooth.
Slowly fold dry ingredients into wet mixture until just combined.
Pour half the batter into the loaf pan. Spread softened cream cheese evenly across the top.
Add remaining batter over cream cheese layer, spreading to cover.
Bake 50 minutes, or until a toothpick inserted in the center comes out clean.
Cool 10 minutes in the pan, then transfer to a wire rack to finish cooling before slicing.

Add 1 tsp pumpkin pie spice for deeper flavor.

Swirl cream cheese layer with a knife for a marbled effect.

Fold in walnuts or pecans for crunch.

Top with a maple glaze for a festive finish.

Can be baked as muffins (20–25 minutes).