1 Large Egg

1 cup Pumpkin Puree

1/2 cup light Brown Sugar, packed

1/4 cup sugar

1/4 cup liquid state coconut oil ( you can substitute with either canola or vegetable)

1/4 cup Sour Cream (you can substitute with greek yogurt)

2 teaspoons vanilla extract

1 teaspoons cinnamon (Option:  add another teaspoon to the cream cheese filling).

1 teaspoon pumpkin pie spice

1/2 teaspoon ground nutmeg

1 cup Flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

a pinch of salt to taste (optional)

Cream Cheese Filling:  1 large Egg / 4 ounces softened cream cheese / 1/4 cup sugar / 3 tablespoons of flour (i’m going to add an additional teaspoon of cinnamon to this next time I make it.)

HOW TO:  oven @ 350°.  Spray a 9X5 inch loaf pan with floured cooking spray or grease & flour the loaf pan.  Set aside.  In a large bowl add 1 egg, pumpkin puree, brown sugar, sugar, coconut oil, sour cream, vanilla, cinnamon, pumpkin pie spice and nutmeg.  Whisk to combine. Then add the flour, baking powder and soda, and salt.  use a spoon to combine.  dont over mix.  Use about 2/3 of the batter into the prepared loaf pan. Set aside the 1/3 batter for later.  In another large bowl combine the cream cheese filling ingredients. (the other egg, cream cheese, 1/4 cup sugar and the 3 tablespoons of flour)  mix with a hand mixer.  Pour evenly over the batter in the loaf pan.  smooth out carefully.  Pour the last portion of the pumpkin batter over the cream cheese layer.  Smooth out and push into corners carefully.   Bake 45 minutes.  toothpick to make sure the pumpkin loaf is done.  The cream cheese layer will tend to not be solid, which is ok.  But the bread part should come out clean.  Cool 15 minutes before turning onto a wire rack.