Pumpkin Cheese Quick Bread

This fall treat is great for the whole family. Quick and easy to make with all sorts of festive goodness including cranberries and pecans.

Tip: Do not rush making this loaf, careful spooning of the cheese layer will result in a pretty wave throughout the loaf.

¼ cup plain or vanilla full fat yogurt

¼ cup sugar

½ cup cream cheese

1 egg

Directions:

In a small mixing bowl beat until smooth and creamy.

1 ½ cups all purpose flour

1 tsp baking soda

1 tsp ground cardamom

1 tsp ground ginger

½ tsp cinnamon

½ tsp salt

¾ cups sugar

¼ cup molasses

½ cup canola oil

2 tsp vanilla

2 eggs

1 cup pumpkin puree (canned plain pumpkin)

Pre heat oven to 350°F (180°C). Grease and flour a 9x5inch (22x12cm) loaf pan.
In a mixing bowl combine flour, baking soda, cardamom , ginger, cinnamon and salt. In another larger bowl beat sugar, molasses, canola, vanilla , eggs and pumpkin puree. Gradually beat in dry ingredients until well blended and smooth.
Carefully spread ½ of the batter onto the bottom of the loaf pan. Slowly pour the cream cheese mixture over the batter and carefully smooth to the edges of the loaf pan. Fill pan with remaining batter.
Place rack in the middle of the oven and bake for 50 -55 minutes until loaf has cracked, and an inserted knife comes out clean. Cool and remove from pan. Cool completely before slicing.

Get the nutrition facts for this recipe here.