Ingredients
Scale
- 1 large egg
- 1 cup pumpkin puree
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1/4 cup liquid-state coconut oil (canola or vegetable may be substituted)
- 1/4 cup sour cream (lite is okay; or Greek yogurt may be substituted)
- 2 teaspoons vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground nutmeg
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt (optional and to taste)
- 4 ounces softened brick-style cream cheese (lite is okay)
- 1/4 cup granulated sugar
- 3 tablespoons all-purpose flour
Instructions
- Preheat your oven to 350°F and prepare a 9×5-inch loaf pan.
- In a large bowl, mix the egg, pumpkin puree, sugars, coconut oil, sour cream, vanilla extract, cinnamon, pumpkin pie spice, nutmeg until combined. Gradually fold in the flour, baking powder, baking soda, and salt.
- Pour two-thirds of the batter into the pan. Prepare the cream cheese filling by mixing softened cream cheese with sugar and flour until smooth; layer over the batter.
- Top with remaining batter and smooth out. Bake for 48 minutes or until golden brown on top.
- Cool in the pan for 15 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 195
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg