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Thanksgiving Pumpkin Loaf with Cream Cheese Filling

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Ingredients
  

Cake Batter

  • 1 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ½ tsp salt
  • 1½ cups sugar
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup melted butter
  • ¼ cup milk

Filling

  • ½ cup sour cream
  • ¼ cup sugar
  • 4 oz cream cheese softened
  • 1 egg

Instructions
 

  • Preheat oven to 350F.
  • Prepare a loaf pan with baking spray.
  • Combine flour, soda, spices, and salt. Set aside.
  • Thoroughly mix sugar, eggs, pumpkin, vanilla, butter, and milk.
  • Slowly add dry ingredients and combine.
  • In another small bowl, combine filling ingredients.
  • Pour half of pumpkin batter in pan.
  • With a spoon, make an indentation in the center of the batter.
  • Pour the cream cheese filling in the center of the indentation.
  • Then pour in the remaining pumpkin batter.
  • Tap gently on counter to remove air bubbles.
  • Bake for 55-60 minutes or until toothpick inserted in center of cake comes out clean.
  • Let cool 10 minutes before inverting onto a cooling rack.

Video

Notes

I added two extra tablespoons of flour to the dry ingredients because I thought it was too wet without it.