Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 cup light brown sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1 cup pure pumpkin puree
  • 0.5 cup melted coconut oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 8 oz full-fat cream cheese
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.5 tsp orange zest

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, light brown sugar, baking soda, salt, and pumpkin pie spice until no clumps of sugar remain.
  2. In a separate large bowl, whisk together the pumpkin puree, melted coconut oil, eggs, and vanilla extract until the mixture is smooth and glossy.
  3. Gently fold the dry ingredients into the wet ingredients using a spatula, stirring just until combined to avoid overmixing.
  4. Using a hand mixer, beat the softened cream cheese until light and fluffy (approximately 2 minutes).
  5. Beat the maple syrup, vanilla extract, and orange zest into the cream cheese until the filling is uniform and velvety.
  6. Pour roughly two-thirds of the pumpkin batter into a parchment-lined 9x5 inch loaf pan.
  7. Spread the cream cheese filling evenly on top of the pumpkin batter in the pan.
  8. Carefully spread the remaining pumpkin batter over the cream cheese layer.
  9. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.