Yes, I know fall is behind us and the big box coffee shop hoopla with all their spiced-pumpkin-brûlé-latte-topped-with-a-nutmeg-laced-whip, (non-fat, that is!) is now moved on to some other-worldly concoction! I am an equal flavor rights person! Lemon bars in the winter and pumpkin bread in the not-fall! Buying extra pie pumpkin in November ensures that my freezer is stocked any time of the year.

Pumpkin Cream Cheese Bread

• 1-8 oz package cream cheese, softened
• 4 T sugar
• 1 egg, lightly beaten
• 3 T flour
• 1/2 t vanilla
• 1 t lemon juice
• 1 1/2 c sugar
• 4 eggs
• 1/2 c oil
• 1/4 c applesauce
• 2 t vanilla
• 1 2/3 pumpkin, purée
• 3 c flour
• 1 t baking soda
• 1 t baking powder
• 1 t kosher salt
• 1 t cinnamon
• 1/2 t ground cloves
• 1/2 t ground ginger

• Preheat oven to 350 degrees – prepare two loaf pans by spraying non-stick spray to bottoms only.

In medium bowl combine first six ingredients, stir until smooth and set aside.

In a large bowl, combine oil, applesauce, eggs, pumpkin vanilla and sugar; stir until combined. Stir in remaining ingredients. Spoon half of mixture into pans; spoon half of cheese mixture over each pan, then spoon remaining pumpkin over top. Bake for 55-65 minutes. Remove from oven and allow to cool 10 minutes in pans. Turn out onto a cooling rack. Enjoy!