Cream Cheese Pumpkin Bread

I have been on a pumpkin kick lately.  The fall weather is here and the leaves are falling.  Nothing says fall quite like pumpkin.  I had pumpkin left over from my pumpkin crumble and it was sitting in my fridge begging to be used.  And I can't say no to pumpkin.  So these little beauties were made.  The recipe is for a loaf pan, like 9x5 I think.  I am taking mine to the ladies I visit teach so I did mini loafs.  And they turned out perfect!!  I had to try it (just to make sure it tasted okay! ; )) and it definitely passed the test.  Enjoy!

Cream Cheese Pumpkin Bread
Recipe by: Averie Cooks

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 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 tast

Cream Cheese Filling
1 large egg
4 ounces softened brick-style cream cheese (lite is okay)
1/4 cup granulated sugar
3 tablespoons all-purpose flour

Preheat oven to 350F. Spray one 9x5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
Bread - In a large bowl, add the the first ten ingredients, through ground nutmeg, and whisk to combine.  Add the flour, baking powder, baking soda, optional salt, and fold with spatula or stir gently with a spoon until just combined; don't overmix; set aside.  Turn about two-thirds of the batter out into the prepared pan, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary; set aside.
Cream Cheese Filling - In a large bowl, add all ingredients and whisk to combine. Alternatively, mix with a hand mixer.  Evenly pour filling mixture over the bread, smoothing the top lightly with a spatula and pushing it into corners and sides as necessary.  Top filling with remaining pumpkin batter, smoothing the top very lightly with a spatula as to not disturb cream cheese layer and pushing batter into corners and sides as necessary.  Bake for about 48 minutes (since I did mini loafs, mine only took about 25-30 minutes) or until the top is domed, golden, and the center is set, and a toothpick inserted in the center comes out clean, or with a few moist crumbs, but no batter. Note this is tricky because the cream cheese never gets totally solid so the toothpick test isn't the most accurate.  Bake until done; watch your bread, not the clock.  Allow bread to cool in pan for about 15 minutes before turning out on a wire rack to cool completely before slicing and serving. Bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.