Recipe By: Merle O'Neal - Tasty Team

PUMPKIN BREAD

• 2 ½ cups all-purpose flour
• 1 cup brown sugar
• 1 teaspoon cinnamon
• ⅛ teaspoon allspice
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground cloves
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 16 oz unsweetened pumpkin puree
• ¾ cup vegetable oil
• ¼ cup water
• 2 teaspoons vanilla extract
• nonstick cooking spray, for greasing

MAPLE CREAM CHEESE FILLING

• 8 oz vegan cream cheese, softened
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• 4 tablespoons pure maple syrup

Directions

Preheat the oven to 350˚F (180˚C).

• Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup. Stir until smooth and creamy. Set aside.
• Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt. Whisk to combine.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan with nonstick spray.
• Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.