Pumpkin Banana Bread with Cream Cheese Filling

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This is simply a blend of a warm summer mood and the joyous cheers of the holidays. The soft, silky texture of mashed bananas and pumpkin puree blends perfectly with the creamy, sweet flavor of cream cheese, which adds a surprise in each slice of bread.

This irresistible, must-try baked treat will undoubtedly leave you with a smile that will endure till the last crumble.

Makes 1 loaf pan (21x11 cm)

Ingredients:

• 2 cups granulated sugar

• 2 cups all-purpose flour

• 3/4 tsp baking soda

• 3/4 tsp nutmeg

• 1 tsp salt

• 1 tsp baking powder

• 3 large eggs

• 3 medium sized overripe bananas, peeled and mashed

• 1.5 cups pumpkin puree

• 14 tbsp unsalted butter (1 3/4 sticks), melted

• Cream Cheese Filling: 4 oz cream cheese, softened, 1 egg, 2 tbsp flour and 2 tbsp sugar

Let's bake!

1. Preheat oven to 350F. Line the bottom and sides of of loaf pan with parchment paper.

2. Make the Filling. In a small bowl, stir together cream cheese, egg, flour and sugar. Set aside.

3. Combine the dry ingredients. Combine the sugar, flour, baking soda, nutmeg, salt, and baking powder in a large bowl.

4. Make the batter. Whisk the eggs in a separate large bowl. Mix the mashed bananas and pumpkin puree. Pour the egg mixture over the dry ingredients and whisk until well combined. Stir in the melted butter.

5. Bake the bread. Pour hald of the batter into the prepared pan. Dallop cream cheese filling on top and smooth into an even layer with a spatula. Top with remaining batter. Bake until bread is golden brown and top cracks a bit, about 60-65 minutes. The cake should wiggle only a little in the middle or stick a toothpick or pairing knife into the center of the cake. If it comes out clean, it's done.

6. Cool and unmold. Let the bread cool in the pan for 15 minutes. While the cake is warm, turn it out of the pan.

7. Slice and eat while still warm.

8. Storage: The banana bread can be wrapped tightly in plastic wrap or placed in an airtight container and stored at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap, place in an airtight container, and freeze for up to 3 weeks. To use the frozen banana bread, remove it from the airtight container and transfer it to the refrigerator (still in plastic wrap) to thaw for at least 3 hours or up to overnight,until the banana bread is soft again.