Pumpkin Loaf Cake with Cream Cheese Filling

Cake:

• 1 1/2 cups flour (195 grams)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp salt
• 1 1/2 cup sugar (310 grams)
• 1 cup canned pumpkin puree
• 2 eggs
• 1 tsp vanilla
• 1/2 cup melted butter
• 1/4 cup sour cream

Cream Cheese Filling:

• 1/4 cup sugar
• 4 oz. cream cheese, chilled- straight from the refrigerator
• ½ teaspoon of vanilla

Preheat oven to 350°F. Prepare Harvest Bounty Loaf Pan with baking spray and use a pastry brush to evenly coat the details of the pans. In a medium sized bowl, whisk together flour, baking soda, spices and salt and set aside.

Use a mixer to thoroughly combine the sugar, pumpkin, eggs, vanilla, butter, and sour cream in a mixing bowl. Slowly add dry ingredients and combine. Transfer to a bowl.

Clean the mixing bowl and combine the filling ingredients and beat until smooth. Do not over mix it. Be sure to use chilled cream cheese to retain its thickness. If it is too thin, place it in the refrigerator for a few minutes. Pour half (about 2 cups) of pumpkin batter in pan. Gently tap the pan several times to settle the batter into the mold and to remove air bubbles. With a small spoon, dollop the cream cheese filling into the center of the batter. Be sure cream cheese does not touch the sides of the pan. Gently spoon the remaining pumpkin batter over the top and spread evenly to the edges of the loaf pan so filling is covered.

Bake for 65-75 minutes until toothpick inserted in center of cake comes out clean. If it starts to brown too quickly, you can tent it the edges with aluminum foil. Let loaf cool 10 minutes before inverting onto a cooling rack to cool completely.