Cream Cheese Pumpkin Bread

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Egg

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar
  • 1 tsp Cinnamon
  • 1 3/16 cup Flour
  • 1/2 cup Granulated sugar
  • 1 Pinch Salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Dairy

  • 4 oz Cream cheese
  • 1/4 cup Sour cream

Found on yummiestfood.com

Description

Ingredients

• 1 egg
• 1 cup brown sugar
• ¼ cup vegetable oil (or coconut oil)
• ¼ cup sour cream
• 1 cup pumpkin puree
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• Pinch of salt
• 1 cup all-purpose flour
• 1 egg
• ½ cup granulated sugar
• 4 ounce cream cheese, softened
• 3 tablespoon all-purpose flour

Directions

• Preheat oven to 350 F. Spray one 8.5 x 4.5 x 3 inches loaf pan with floured cooking spray, or grease and flour the pan, set aside.
• In a large bowl, add the egg, brown sugar, vegetable oil, sour cream, cinnamon and whisk to combine. Add the pumpkin puree and mix together
• Add 1 cup all-purpose flour, baking powder, baking soda, pinch of salt, and stir gently with a spoon until just combined
• Spread half of the pumpkin batter into the prepared loaf pan with a spatula
• In a separate bowl, combine cream cheese ingredients and spread over mixture on top. Top with remaining pumpkin batter and smooth very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.
• Bake for about 35-40 minutes or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean
• Cool and serve.