Cheesecake-Stuffed Pumpkin Bread

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs plus 1 egg yolk, large

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 1 1/8 cup Flour
  • 1/4 tsp Kosher salt
  • 1 tbsp Pumpkin pie spice
  • 1 3/16 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter
  • 6 oz Cream cheese
  • 1/4 Sour cream

Found on delish.com

Ingredients

• 1/2 c. butter, melted, plus more for pan
• 1 c. plus 2 tablespoons flour, plus more for dusting pan 1 tbsp. pumpkin pie spice
• 1 tbsp. pumpkin pie spice
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. kosher salt
• 1 c. pumpkin purée
• 1 c. plus 3 tbsp. sugar
• 1/4 sour cream
• 2 large eggs plus 1 egg yolk
• 1 tsp. vanilla extract
• 6 oz. cream cheese, softened

Directions

• Preheat oven to 350º and butter and flour a 9-x-5 loaf pan.In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt.In another large bowl, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk, and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined.Make cream cheese filling: In a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar.Transfer half the pumpkin batter to prepared pan. Dollop cream cheese filling on top and smooth in an even layer with a spatula. Top with remaining pumpkin batter and bake until deeply golden and a toothpick comes out clean, 50 to 60 minutes. Let cool at least 10 minutes before serving.