This cream cheese-filled pumpkin bread combines two of my favorite desserts – pumpkin bread and cheesecake.
yield
time
For The Pumpkin Bread: – 1 large egg at room temperature – 1/2 cup sugar – 1/3 cup coconut oil melted but not hot – 2 tsp vanilla extract – 3/4 cup pumpkin pure – 1/2 cup Greek yogurt – 1 cup <g class="gr_ gr_108 gr-alert gr_spell ContextualSpelling ins-del multiReplace" id="108" data-gr-id="108">all purpose</g> flour – 1/4 tsp salt – 1 tsp baking soda – 1/2 tsp baking powder – 1 1/2 tsp pumpkin pie spice For The Cream Cheese Filling: – 8 oz cream cheese at room temperature — (low fat is ok) – 1 large egg at room temperature – 3 tbsp sugar – 1 tbsp flour – 1 tsp vanilla extract
12 servings
1 hr 30 mins
Bake at 350F for 60 - 65 minutes, until only-ins replaceWithoutSep" id="122" data-gr-id="122">top is doomed and golden and toothpick inserted into the pumpkin bread layer comes out clean.
At about 30 minutes, you can cover the pan with aluminum foil, so it doesn't burn. Let the bread cool inside the pan for at least 30 minutes, then transfer to a cooling rack until is cools of completely.