Infused Pumpkin Cream Cheese Loaf
INGREDIENTS:
Pumpkin Bread
- 1 2/3 cups of cannaflour (see #41cBlog for recipe)
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar you can use light brown sugar, but it will alter the flavor
- 1 tsp baking soda
- 3/4 tsp Salt
- 2 tbsp pumpkin pie spice this will be spicy, if you want less cinnamon/ginger and a sweeter flavor use 1 tbsp
- 1/4 tsp ground cloves
- 2 whole eggs
- 1 cup pumpkin puree
- 1/2 cup canola oil
- 1/2 cup water
- 1 tsp vanilla bean paste
Cream Cheese Filling
- 1/4 cup granulated sugar
- 1 whole egg
- 4 ounces cream cheese
- 3 tbsp cannaflour (see #41cBlog for recipe)
- 1 tsp vanilla bean paste
INSTRUCTIONS:
- Preheat the oven to 350 degrees. Spray 9×5 loaf pan with non-stick baking spray and set aside.
- Combine the first seven ingredients in a large mixing bowl. Mix well breaking up any lumps.
- In another mixing bowl, combine the next 5 ingredients. Mix well until mixture is fully combined
- Pour the wet ingredients into the dry ingredients slowly and mix until smooth. Set aside.
- Add the cream cheese filling ingredients to a mixing bowl and, using a hand mixer, beat until smooth. Set aside.
- Pour half of the pumpkin bread mixture into greased loaf pan. Add the cream cheese filling, spreading it out into a thin layer. Pour the remaining pumpkin mixture and smooth out batter to fully cover the cream cheese layer.
- Bake for 60-65 minutes. When your cake tester (or toothpick) comes out clean after insertion the bread is done. Remove from oven and allow to cool for 20-30 minutes. Remove from pan and place on cooling rack until fully cooled. Slice and enjoy!