Cream Cheese-Filled Pumpkin Bread
"I adapted my Cream Cheese-Filled Banana Bread recipe by swapping pumpkin puree for bananas, added warming spices, and it worked beautifully. The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.Sour cream (or Greek yogurt) ensures a soft, springy, bouncy, fluffy loaf and anything baked with pumpkin has the natural advantage of being moister. Between the cinnamon, pumpkin pie spice, tangy cream cheese, and the moist, soft bread with rich pumpkin flavor, it's perfect comfort food...."
INGREDIENTS
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Bread
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1 large egg
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1 cup pumpkin puree
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1/2 cup light brown sugar, packed
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1/4 cup granulated sugar
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1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
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1/4 cup cup sour cream (lite is okay; or Greek yogurt may be substituted)
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2 teaspoons vanilla extract
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2 teaspoons cinnamon
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1 teaspoon pumpkin pie spice
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1/2 teaspoon ground nutmeg
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1 cup all-purpose flour
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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pinch salt, optional and to tast
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Cream Cheese Filling
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1 large egg
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4 ounces softened brick-style cream cheese
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1/4 cup granulated sugar
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3 tablespoons all-purpose flour
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