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****Recipes**** PUMPKIN CREAM CHEESE BREAD
Pumpkin Bread ¼ cup Vegetable Oil ⅓ cup Granulated Sugar ⅓ cup Light Brown Sugar 1 cup Pure Pumpkin Puree 1 Large Egg, at room temp. 2 Teaspoons Pure Vanilla Extract 1 ½ cups Grams All-Purpose Flour 2 Teaspoons Pumpkin Pie Spice ¾ Teaspoon Baking Powder ¼ Teaspoon Baking Soda ½ Teaspoon Salt
Cream Cheese Filling 4oz Cream Cheese, softened to room temp. ¼ cup Granulated Sugar 2 Tablespoons All-Purpose Flour 1 Teaspoon Vanilla Extract 1 Large Egg, at room temp.
1. Preheat oven to 350F/180C and grease a 9X5 loaf pan. 2. In a large bowl add the vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract mix to combine. 3. In a small bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gently fold the dry ingredients until just combined. Pour ⅔rds of the batter into the prepared pan and spread into an even layer. 4. In a medium bowl whisk together the cream cheese, sugar, flour, and vanilla extract. Once fully combined, whisk in the egg until fully combined. Pour on top of the pumpkin bread layer, spreading cream cheese into an even layer. 5. Using a spoon and spatula place the remaining pumpkin bread batter on top trying to cover the cream cheese layer completely and evenly. Bake for approximately 40 to 50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 20 minutes before inverting to cool completely. Store in an air-tight container.
