Pumpkin Bread Ring With Maple Cream Cheese Filling

• vegan cream cheese8 oz
• lemon juice1 teaspoon
• vanilla extract1 teaspoon
• pure maple syrup4 tablespoon
• all-purpose flour11 oz
• brown sugar7¾ oz
• cinnamon1 teaspoon
• allspice⅛ teaspoon
• nutmeg¼ teaspoon
• ground ginger¼ teaspoon
• ground cloves⅛ teaspoon
• baking soda1 teaspoon
• baking powder1 teaspoon
• salt½ teaspoon
• unsweetened pumpkin puree1 lb
• vegetable oil6¼ oz
• water4 tbsp
• vanilla extract2 teaspoon
• nonstick cooking spray0

Instructions

1. 1

   Preheat the oven to 350˚F (180˚C).

2. 2

   Make the maple cream cheese filling: In a medium bowl, combine the cream cheese, lemon juice, vanilla, and maple syrup.

3. 3

   Stir until smooth and creamy.

4. 4

   Set aside.

5. 5

   Make the pumpkin cake: Sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder, and salt.

6. 6

   Whisk to combine.

7. 7

   In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla.

8. 8

   Whisk well.

9. 9

   Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined.

10. 10

    Do not overmix the batter.

11. 11

    Generously grease a bundt pan with nonstick spray.

12. 12

    Add 3 cups (675 G) of pumpkin batter to the pan and spread evenly.

13. 13

    Then, scoop the cream cheese filling over the batter, making a ring.

14. 14

    Top with the remaining batter and spread to cover the filling.

15. 15

    Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.

16. 16

    Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.

17. 17

    Slice and serve.

18. 18

    Enjoy!