Pumpkin and Cream Cheese Breakfast Bread

Fall is here! Celebrate breakfast or brunch with this creamy pumpkin bread and a sweet cream cheese filling. MORE + LESS -

For the bread

cup Gold Medal™ all-purpose flour

1/2

teaspoon baking powder

1/2

teaspoon baking soda

teaspoon salt

large egg

cup pumpkin puree

1/2

cup brown sugar, packed

1/4

cup granulated sugar

1/4

cup vegetable oil

1/4

cup Yoplait® Original vanilla yogurt

teaspoons vanilla extract

teaspoons cinnamon

teaspoon pumpkin pie spice

oz cream cheese, softened

large egg

1/4

cup granulated sugar

tablespoons all-purpose flour

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1

For the cream cheese filling: Preheat oven to 350ºF. Liberally spray a 9x5-inch loaf pan with cooking spray and set aside. In a food processor, add cream cheese, egg, sugar and flour. Blend until smooth, set aside.
2

For the bread: In a large bowl whisk together flour, baking powder, baking soda and salt; set aside.
3

In another bowl stir together egg, pumpkin puree, brown sugar, sugar, vegetable oil, yogurt, vanilla, cinnamon and pumpkin pie spice until smooth. Gently fold in flour mixture until just combined.
4

Spoon half the batter into prepared loaf pan, smoothing top with spatula. Pour cream cheese mixture over batter, smooth with spatula and top with remaining batter.
5

Bake for 35-40 minutes until toothpick inserted comes out clean.
6

Allow to cool in pan for 10 minutes, and then carefully remove bread from pan, cool completely. Serve and enjoy!