Pumpkin Cream Cheese Bread

• vanilla — 1 tsp
• baking soda — 1 tsp
• Salt — 0.50 tsp
• Cinnamon — 1 tsp
• nutmeg — 0.50 tsp
• all-purpose flour — 1 tbsp
• pumpkin purée — 1 cup
• granulated sugar — 2 cup
• all-purpose flour — 1.7 cup
• Vegetable oil — 0.50 cup
• cream cheese — 8 oz (room temperature)
• eggs — 3 piece (room temperature)

Instructions

1. Preheat the oven to 325°F and grease a 9×5-inch loaf pan.
2. For the cream cheese filling, beat the cream cheese, sugar, 1 tbsp flour, 1 egg, and vanilla until smooth. Set aside.
3. In another bowl, whisk together 1 2/3 flour, baking soda, salt, cinnamon, nutmeg and the pumpkin pie spice.
4. In a large bowl, mix the oil, sugar, 2 eggs, and pumpkin puree until smooth.
5. Gradually stir the dry ingredients into the pumpkin mixture until just combined.
6. Pour half of the batter into the pan, spread the cream cheese mixture on top, then cover with the remaining batter.
7. Bake for 85–95 minutes, covering loosely with foil for the last 15 minutes if needed. Cool briefly in the pan, then cool completely before slicing.