Cheesecake-Stuffed Pumpkin Bread

YIELDS: 1 loaf
COOK TIME: 1 hour
TOTAL TIME: 1 hour 10 mins

INGREDIENTS

½ cup butter, melted, plus more for pan

1 cup plus 2 tablespoons flour, divided, plus more for dusting pan

I tbsp pumpkin pie spice

1 tsp of baking soda

½ tsp of baking powder

¼ tsp of kosher salt

1 cup pumpkin puree

1 cup and 3 tbsp granulated sugar, divided

¼ sour cream

2 large eggs plus 1 egg yolk, divided

1 tsp pure vanilla extract

6 oz. cream cream, softened

DIRECTIONS

1. Preheat oven to 350 degrees and butter and flour a 9×5” loaf pan.
2. In a large bowl, whisk together 1 cup flour, pumpkin pie spice, baking soda, baking powder, and salt.
3. In another large bowl, combine pumpkin, 1 cup sugar, melted butter, sour cream, 1 egg and 1 egg yolk, and vanilla until smooth. Pour wet ingredients over dry and fold until completely combined.
4. Make cream cheese filling: in a small bowl, stir together cream cheese and remaining egg, 2 tablespoons flour, and 3 tablespoons sugar.
5. Transfer half the pumpkin batter to the prepared pan. Dollop cream cheese filling on top and smoother in an even layer with a spatula. Top evenly with remaining pumpkin batter.
6. Bake until deeply golden and a toothpick comes out clean, typically 1 hour 10 minutes.
7. Let cool at least 10 minutes before serving.