recipe from Averie Cooks
Ingredients:
For the Bread:
1 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 (Greek yogurt may be substituted)
2 teaspoons vanilla extract
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt, optional and to taste
For the Cream Cheese Filling:
1 egg
4 ounces softened cream cheese
1/4 cup granulated sugar
3 tablespoons flour
Directions:
Preheat oven to 350F. Grease and flour one 9×5-inch loaf pan (I couldn’t find mine so I used a bunt pan instead); set aside.
For the bread:
In a large bowl, combine the first ten ingredients through ground nutmeg. Then add the flour, baking powder, baking soda, salt (if you choose to), and fold in with a spatula or stir gently with a spoon until just combined, careful not to overmix; set aside.
Pour about two-thirds of the batter into the prepared pan, smoothing the top lightly with a spatula spreading it as necessary; set aside.
For the cream cheese filling:
In a large bowl, whisk together all ingredients (I used a fork at first).
Evenly pour the mixture over the bread, smoothing the top lightly with a spatula and spreading it as necessary.
Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula and spreading as necessary.
Bake for about 48 minutes (if using a loaf pan- I used a bunt pan and baked mine for about 42 minutes which may have been a little more than enough) or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean (mostly as long as there is no wet batter on the toothpick, you should be good- the cream cheese layer never fully cooks). * Baking times will vary so just make sure to check in on your bread!
Allow bread to cool in pan for about 15 minutes & then turn out onto a wire rack to cool before slicing and serving (I served mine warm with some vanilla ice cream- it was delicious!). Bread will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
*Note from Averie Cooks: Tip – Tent the pan with a sheet of foil draped over it at the 35 minute-mark if you feel the tops and sides will become too browned before center cooks through.
Happy Friday! Enjoy!!
❤Britt
