Gather your supplies.
Preheat your oven to 350F. Grease and flour a 9x5-inch loaf pan (or use floured cooking spray).
We're going to start with the bread. First, crack one egg in a large bowl.
A cup of pumpkin purée.
1/2 cup of light brown sugar--don't forget to pack it in!
Since you can never have too much sugar, add a 1/4 cup of granulated sugar.
Then add the 1/4 cup of liquid coconut oil. If you don't have that readily available, canola or vegetable oil works great too.
And don't forget the sour cream! You can substitute the cream cheese with Greek yogurt or use lite sour cream if you like.
Now add two teaspoons of vanilla extract.
And finally add your spices: cinnamon, pumpkin spice + nutmeg.
Whisk to combine the ingredients.
Once the mixture reaches a consistent texture, add one cup of flour.
Then add 1/2 teaspoon of baking powder and another 1/2 teaspoon of baking soda.
Pour 2/3 of the batter into the pan. Smooth the top lightly with a spatula and push the batter so that it reaches all the sides and corners of the pan. Set it to the side.
Now it's time for the cream cheese! We'll start the same way by cracking one egg into a large bowl.
Then dump in that cream cheese.
1/4 cup of granulated sugar.
And finally 3 tablespoons of all-purpose flour. Now mix it up with either a whisk or a hand mixer.
Evenly pour your cream cheese onto the pumpkin batter mixture. Use a spatula to gently smooth the top and to spread the cream cheese out as much as possible.
Top it off with the remaining batter. Once again, make sure it spread it as evenly as possible.
Pop it in the oven and bake for about 48 minutes, until the top is domed, golden and the center is set. If you use the toothpick trick, keep in mind that the cream cheese will never fully solidify.
Your baking time with vary slightly based on the moisture of your pumpkin, so watch your bread to make sure that it doesn't burn.
Allow the bread to cool for about 15 minutes before slicing.
We'll *try* not to eat the entire loaf in one sitting.
This recipe was inspired by: http://www.averiecooks.com/2014/08/cream-cheese-filled-pumpkin-bread.html
- 2.0 Large eggs
- 1.0c light brown sugar, packed
- 0.0c granulated sugar
- 0.0c liquid coconut oi
- 0.0c Sour cream (maybe substituted with Greek yogurt)
- 2.0tsp vanilla extract
- 1.0tsp pumpkin spice
- 0.0tsp ground nutmeg
- 3.0c all-purpose flour
- 0.0tsp baking soda
- 0.0tsp baking powder
- 4.0oz cream cheese