Cream Cheese-Filled Pumpkin Bread

Cream Cheese-Filled Pumpkin Bread

INGREDIENTS:

Bread

• 1 large egg
• 1 cup pumpkin puree
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
• 1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground nutmeg
• 1 cup all-purpose flour
• 1/2  teaspoon baking powder
• 1/2  teaspoon baking soda
• pinch salt, optional and to tast

Cream Cheese Filling

• 1 large egg
• 4 ounces softened brick-style cream cheese (lite is okay)
• 1/4 cup granulated sugar
• 3 tablespoons all-purpose flour

DIRECTIONS:

1. Preheat oven to 350F. Spray one 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
2. Bread – In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.
3. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don’t overmix; set aside.
4. Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
5. Cream Cheese Filling – In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.
6. Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.
7. Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
8. ...
9. ...
10. Visit Full Recipes>>  Cream Cheese-Filled Pumpkin Bread @www.averiecooks.com