Pumpkin Bread with Cinnamon Cream Cheese Swirl

Steps

1. Preheat the oven to 350°F (175°C). Brush a 9x5-inch loaf pan with the canola oil.
2. Lightly beat the eggs in a small bowl, then measure out one-third (about 50 g) for the swirl and keep the remaining two-thirds for the batter.
3. Make the swirl: in a medium bowl, beat the cream cheese, the granulated sugar, the one-third portion of egg and one-quarter of the cinnamon (about 2 g) until smooth. Set aside.
4. In another bowl, whisk the flour, the remaining three-quarters of the cinnamon, the ground ginger, nutmeg, cloves, baking soda, baking powder and salt.
5. In a large bowl, whisk the pumpkin, brown sugar, melted butter, vanilla and the remaining two-thirds of the egg until smooth.
6. Fold the flour mixture into the pumpkin mixture just until no dry streaks remain; do not overmix.
7. Spread half of the pumpkin batter in the pan. Spoon the cream cheese swirl over it, then cover with the remaining half of the pumpkin batter. Drag a knife through in a few S-shaped strokes to marble.
8. Scatter the pumpkin seeds over the top and press them in lightly.
9. Bake 60 to 70 minutes, until a toothpick inserted in the center comes out clean (a little moist swirl is fine, but no wet batter). Tent with foil after 45 minutes if the top browns too fast.
10. Cool in the pan on a rack 15 minutes, then turn out and cool completely on the rack, about 1 hour, before cutting into 12 slices. Refrigerate leftovers because of the cream cheese layer.