Pumpkin Spice & Cheesecake Swirl Loaf Cake

For the cake batter:

• 1½ cups all-purpose flour

• ½ teaspoon salt

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 cup granulated sugar

• 1 teaspoon ground cinnamon

• 1½ teaspoons pumpkin pie spice

• 2 large eggs

• 2 teaspoons vanilla extract

• 1 cup pumpkin puree

• ⅔ cup canola oil

For the cheesecake filling:

• 8 ounces full fat cream cheese, softened

• ¼ cup granulated sugar

• 1 large egg

1. Preheat oven to 325℉. Lightly spray a 9x5 loaf pan with cooking spray and set aside.

2. Make the cake: In a large bowl, combine the flour, salt, baking soda, baking powder, sugar, cinnamon, and pumpkin pie spice. Use a whisk to mix well.

3. In a medium bowl, combine eggs, vanilla, pumpkin puree, and canola oil. Whisk until well-combined.

4. Add the wet ingredients to the dry and use whisk to mix the batter until smooth. Set the batter aside.

5. Make cheesecake filling: Combine cream cheese, sugar, and egg in a small bowl. Use an electric hand mixer on medium-low speed to mix until well-combined.

6. Pour ⅓ of the batter into the prepared loaf pan. Next, add ½ of cream cheese mixture, followed by another ⅓ of the batter. Repeat with remaining cream cheese mixture and batter. Use a butter knife to gently swirl the batter and cream cheese filling together, careful not to completely mix together - just a few swirls will do.

7. Bake the loaf cake in the preheated oven for 55-65 minutes, or until a cake tester inserted into the center comes out clean.

8. Allow the cake to cool in the pan for 5 minutes, then remove from the pan and cool completely on a wire rack. Enjoy!