Cream Cheese Swirl Pumpkin Bread

Instructions

1. Preheat oven to 350.
2. Spray loaf pan (9x5) with coking spray, or line with parchment paper.
3. For the cream cheese filling: in a stand mixer, add the softened cream cheese, sugar, egg yolk, and vanilla extract. Beat on medium until fully combined. Set aside in a seperate bowl.
4. For the bread: in a medium sized bowl, add the flour, sugar, baking soda, cinnamon, salt, and nutmeg. Whisk to combine.
5. In a stand mixer, add the pumpkin puree, melted butter, egg, milk, and vanilla extract. Beat on low speed until fully combined.
6. Set the mixer to low speed, gradually add in the flour mixture. Once just combined, set the speed to medium for 20-30 seconds.
7. Layer the prepared loaf pan with 1/3 of the pumpkin mixture (spread out evenly) and 1/2 of the cream cheese mixture (added in dollops and then spread out evenly).
8. Repeat step #7.
9. Layer the remaining 1/3 of the pumpkin mixture on top and spread out evenly.
10. To create the swirl: use a butter knife to cut through the batter, spacing cuts out about 1 1/2 - 2 inches. Do this horizontally as well as vertically.
11. Bake for 70-80 minutes, or until an inserted toothpick comes out clean.
12. Let the bread cool in the pan for 20 minutes before moving to a cooling rack. Let it cool for an additional hour before cutting into.
13. Store the completely cooled bread in an airtight container in the fridge for up to 3 days.