Pumpkin Bread With Orange Cream Cheese

• FOR THE BREAD:
• 1-1/4 cup Flour
• 1/3 cups Cornmeal
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2 teaspoons Cinnamon
• 1 teaspoon Ground Ginger
• 1/4 teaspoons Ground Cloves
• 2 whole Large Eggs
• 3/4 cups Sugar
• 1/2 cups Brown Sugar
• 1/3 cups Canola Oil
• 1/3 cups Plain Yogurt
• 1 cup Pumpkin Puree
• 1/3 cups Sunflower Seeds
• FOR THE ORANGE CREAM CHEESE:
• 4 ounces, weight Cream Cheese, Softened
• 2 Tablespoons Sour Cream
• 3 Tablespoons Sugar
• 2 teaspoons Freshly Grated Orange Zest

1. For the bread:
2. Preheat oven to 350 F. Grease a standard 9x5 loaf pan. Set pan aside.
3. In a mixing bowl, combine the flour, cornmeal, baking soda, salt, and spices. Set aside.
4. In the bowl of a stand-mixer fitted with the paddle attachment, mix the eggs, sugars, oil, yogurt, and pumpkin until smooth. Add the dry ingredients into the wet ingredients in two batches, mixing until just blended after each addition. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle with sunflower seeds to cover.
5. Bake 50-60 minutes or until completely set and cooked through. Then remove the pan from the oven. Let bread cool in the pan set on a wire rack for 10 minutes, before turning bread out of the pan to cool completely.
6. For the orange cream cheese:
7. In a bowl mix together the cream cheese, sour cream, sugar, and orange zest until smooth and well-combined (I used the stand-mixer again). Transfer to a small serving bowl (or refrigerate, covered, if making ahead).
8. To serve: Slice the bread and serve with the orange cream cheese.
9. Adapted from Williams Sonoma.

bread, flour, cornmeal, baking soda, salt, cinnamon, ground ginger, ubc, eggs, sugar, brown sugar, canola oil, yogurt, pumpkin puree, sunflower seeds, orange cream, weight cream cheese, sour cream, sugar, freshly grated orange

Taken from tastykitchen.com/recipes/breads/pumpkin-bread-with-orange-cream-cheese/ (may not work)