pumpkin bread with cream cheese filling
from vanillasugarblog.com


Pumpkin bread batter:
1 box of Trader Joe’s Pumpkin Bread
A dash or two of cinnamon


Cream cheese filling:
8 ounces cream cheese, very soft
Pinch of salt
1 egg yolk
3-4 TB white sugar (more if you like it sweet)
If you want espresso flavor use a ½ of a Starbuck’s Via
If you want plain flavor use 1 oversize teaspoon vanilla extract
If you want pumpkin pie flavor use a couple dashes of pumpkin pie spice blend

Mix bread mix according to directions on box. Set aside. Preheat oven to what it says on box.
In a separate bowl mix the cream cheese with the egg yolk, salt and flavor of your choice. Mix well.

Spray a bread loaf pan with non stick spray. Pour in half the batter, then dollop the middle with clumps of the cream cheese mixture; don’t let the cream cheese mixture go to the ends as it will run out as it bakes. Cover top with remaining batter. Bake according to box directions. You’ll know when it’s done when you see light brown edges and the bread mix when tested with toothpick comes out clean. Don’t test the middle of the bread is it has the cream cheese and no batter.

You have to let this cool for a while before slicing as the cream cheese filling needs to firm up.