Pumpkin Cream Cheese Bread

• FOR THE BASIC BREAD:
• 2 sticks Butter
• 4 cups Flour
• 2 teaspoons Baking Soda
• 2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 2 Tablespoons Pumpkin Pie Spice
• 3 cups Sugar
• 2 teaspoons Pure Vanilla Extract (or Maple Extract If Preferred)
• 1/2 cups Sour Cream
• 4 whole Eggs
• 24 ounces, weight Can Of Pumpkin Puree
• FOR THE OPTIONAL CREAM CHEESE FILLING:
• 16 ounces, weight Cream Cheese
• 1/2 cups Sugar
• 2 whole Egg Yolks
• 1 teaspoon Pure Vanilla

1. Melt butter in the microwave or in a saucepan over low heat. Once melted, allow to cool slightly.
2. Sift flour, baking soda, baking powder, salt, and pie spice into a mixing bowl. Set aside.
3. In a separate large-sized bowl cream together the melted butter, sugar, vanilla (or maple if using), sour cream, eggs, and pumpkin, until smooth. Add flour mixture to pumpkin mixture 1 cup at a time, mixing well after each addition.
4. Preheat oven to 350 degrees F. Line two 7 inch loaf pans with parchment paper or coat the pans well with baking spray.
5. (See note below if you want to add the cream cheese filling). Divide batter between the two pans it spreading evenly. Bake for 65 to 70 minutes rotating once during baking. Allow to cool before slicing.
6. Yields 2 loaves.
7. For cream cheese pumpkin bread (optional). Cream together 16 ounces of cream cheese, 1/2 cup sugar, 2 egg yolks, and 1 teaspoons of vanilla. Spread half of the pumpkin bread batter between the two pans, spread on a layer of the cream cheese mixture (putting half into each pan), and top with the remaining batter. Run a knife through the batter to attain desired marbling. Bake as instructed above.

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