Pumpkin Cream Cheese Bread

Instructions

1. Batter

2. Preheat the oven to 350°F. Spray a 9x5-inch loaf pan with nonstick spray.

3. Stir

4. In a medium bowl, stir together the 1 3/4 cups flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, and 3/4 teaspoon salt.

5. Whisk

6. In a large bowl, whisk 2 eggs, 1/2 cup oil, 1 cup sugar, and 1 teaspoon vanilla until well combined. Fold in 1 cup pumpkin puree. Stir in the dry ingredients until the batter is smooth.

7. Filling

8. Beat

9. In a separate bowl, beat 4 ounces cream cheese and 1/4 cup sugar together with an electric mixer until smooth. Mix in 1 large egg yolk and 1 teaspoon vanilla. Transfer to a zip-top bag and cut off the tip (to make it easier to spread over the pumpkin mixture).

10. Assemble

11. Pour the batter halfway up the sides of the loaf pan. Pipe the cream cheese mixture over the top. Pour the remaining pumpkin mixture over the filling, but no more than 3/4 the way up the sides of the pan.

12. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool inside the pan for 20 minutes, then flip on a cooling rack and let cool completely before slicing.