Pumpkin Cream Cheese Bread

It's that time of year, so we thought why not share another great and simple pumpkin recipe. This is the ultimate fall bread. It is a bit dense, but delicious none the less.

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 -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 cream cheese -1/4 cup granulated sugar -3 tablespoons all-purpose flour

Directions: *Pre-heat oven to 350* and grease 9x13 pan or bread pans

1. In a large bowl, add the first ten ingredients, and whisk to combine.

2. Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; set aside.

3. Pour about 2/3 batter into greased pan and smooth out the top until even.

4. In another large bowl, add all filling ingredients and whisk to combine.

5. Evenly pour filling mixture over top of the bread, smoothing the top with a spatula or spoon.

6. 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.

7. Bake for about 48 minutes or until the top is domed, golden. Tip: use toothpick to check center. There should be no raw batter. Around the 35 minute mark you may choose to cover with foil.

8. Allow bread to cool in pan for about 15 minutes before turning it out to cool.

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