Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- ¾ cup light brown sugar
- ¼ cup oil
- ¼ cup cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Cream Cheese Filling
- 1 large egg
- 4 ounces cream cheese, softened
- ¼ cup granulated sugar
- 2 tablespoons all purpose flour
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan with cooking spray, set aside.
- In a large bowl combine pumpkin, egg, sugar, oil, sour cream and vanilla extract.
- Fold in the spices, flour, baking powder, baking soda, salt until just combined.
- Pour about half of the batter into the prepared pan.
- Meanwhile prepare the cream cheese filling by whisking all of the filling ingredients together in a medium bowl.
- Pour the cream cheese filling on top of the batter spreading it out gently with a spatula.
- Pour the remaining batter on top carefully spreading it as well.
- Take a butter knife and swirl the batter, being careful not to touch the bottom or edges.
- Bake for 45-50 minutes or until a toothpick comes out mostly clean.
- Cool in the pan for 15 minutes before removing to a wire rack to cool completely.