# Components:
→ Pumpkin Loaf
01 - 1 3/4 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup light brown sugar, packed
04 - 1 teaspoon baking soda
05 - 1/2 teaspoon baking powder
06 - 1/2 teaspoon salt
07 - 2 teaspoons ground cinnamon
08 - 1/2 teaspoon ground nutmeg
09 - 1/4 teaspoon ground cloves
10 - 1/4 teaspoon ground ginger
11 - 2 large eggs
12 - 1 cup canned pumpkin puree
13 - 1/2 cup vegetable oil
14 - 1/4 cup milk
15 - 2 teaspoons vanilla extract
→ Cheesecake Swirl
16 - 8 ounces cream cheese, softened
17 - 1/4 cup granulated sugar
18 - 1 large egg
19 - 1 teaspoon vanilla extract
→ Churro Topping
20 - 1/4 cup granulated sugar
21 - 1 1/2 teaspoons ground cinnamon
22 - 2 tablespoons unsalted butter, melted
# Preparation Steps:
01 - Preheat oven to 350°F (175°C). Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
03 - In a separate bowl, whisk eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
04 - Pour wet ingredients over dry ingredients. Stir gently until just mixed; avoid overmixing to maintain loaf tenderness.
05 - In a medium bowl, beat cream cheese with sugar until smooth. Add egg and vanilla, then beat until thoroughly creamy.
06 - Pour half of pumpkin batter into prepared pan. Spoon cheesecake mixture over batter, swirling lightly with a butter knife. Cover with remaining pumpkin batter and smooth the surface.
07 - Mix churro topping sugar and cinnamon in a small bowl. Brush melted butter over loaf, then sprinkle with cinnamon-sugar mixture for an even coating.
08 - Place loaf in oven and bake for 55 to 65 minutes, until a toothpick inserted in the center emerges clean or with a few moist crumbs. Do not overbake.
09 - Allow loaf to cool in the pan for 15 minutes. Transfer to a wire rack and cool completely before slicing for best texture.
