Cream Cheese-Filled Pumpkin Bread



The bread is soft, moist, springy, dense yet still fluffy, and it’s nicely spiced. The cream cheese layer that runs through the bread is like having a layer of cheesecake baked into pumpkin bread.Sour cream (or Greek yogurt) ensures a soft, springy, bouncy, fluffy loaf and anything baked with pumpkin has the natural advantage of being moister.

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 (lite is okay; or Greek yogurt may be substituted)
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 brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

DIRECTIONS
Visit Cream Cheese-Filled Pumpkin Bread @ www.averiecooks.com for full directions

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