By Michael Crouse, Forum contributor

Recipe sourced from here.

Pumpkin Bread

• 1/4 cup vegetable oil
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 cup pure pumpkin puree
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

Cream Cheese Filling

• 4 oz cream cheese, softened at room temperature
• 1/4 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature

As a special addition, I roasted pumpkin seeds and topped the bread with the pumpkin seeds and powdered sugar.

Instructions

• Preheat oven to 350 F and grease a 9×5 loaf pan
• In a large bowl combine vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract
• In a separate bowl whisk together the flour, baking soda, salt, and pumpkin pie spice.
• Fold the dry ingredients into the wet ingredients until combined
• Pour two-thirds of the batter into the prepared pan and spread into an even layer
• In a medium bowl, whisk together the cream cheese, sugar, flour, and vanilla extract for the cream cheese layer
• Once combined, whisk in the egg until fully mixed in
• Pour on top of the pumpkin bread layer and spread into an even layer
• Pour the remaining pumpkin bread batter on top and spread into an even layer
• Bake approximately 40 to 50 minutes, or until a toothpick inserted comes out clean
• Let cool on a wire rack for at least 20 minutes before inverting
• Store in an air-tight container