Pumpkin Cream Cheese Bread

Preheat the oven to 325 degrees F (160 degrees C). Line a 9x5-inch loaf pan with parchment paper.

For the cream cheese part: In a bowl using an electric mixer, combine the Cream Cheese (1 cup) and Granulated Sugar (1/3 cup) beat until smooth. Add Farmhouse Eggs® Large Brown Egg (1) Vanilla Extract (1 Tbsp) and the All-Purpose Flour (1 Tbsp) beat until smooth. Set aside.

For the pumpkin bread: In a bowl, whisk together, 100% Pumpkin Purée (1 cup), Granulated Sugar (1 1/4 cups), Farmhouse Eggs® Large Brown Eggs (2), Corn Oil (1/2 cup) and Vanilla Extract (1 Tbsp) until well combined. Add the All-Purpose Flour (1 1/2 cups), Baking Soda (1 Tbsp), Salt (1/2 Tbsp) and Pumpkin Pie Spice (2 Tbsp) to the pumpkin mixture, stir until well combined.

Pour one and a half cups of the batter into the prepared loaf pan. Spoon the cream cheese mixture over the top of this layer and spread evenly, then add the remaining batter.

Bake for 1 hour and 10 minutes to 1 hour and 15 minutes or until a toothpick inserted into the center comes out clean. Cover the bread with aluminum foil fifteen minutes before it's done to prevent the top from burning. Allow to cool completely before slicing it.