Serves 4-6
Ingredients:
2/3 cup granulated sugar
2/3 cup light brown sugar
2 cups canned pumpkin puree
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon San Fran Sea Salt
Cream Cheese Filling:
8oz cream cheese, softened to room temperature
1/2 cup granulated sugar
4 tablespoons all purpose flour
2 teaspoons vanilla extract
1 egg
3 tablespoons raw pumpkin seeds or pepitas
1 teaspoon San Fran Sea Salt
Instructions:
Preheat oven to 350°F, lightly spritz a loaf pan with pan release spray, and line with parchment paper.
Place olive oil, granulated sugar, brown sugar, pumpkin puree, egg, and vanilla extract in a large bowl, whisk until blended. In a separate bowl, place flour, baking powder, baking soda, and sea salt, and whisk to combine. Add the dry ingredients to the bowl with the wet and whisk to combine the batter. Set aside.
Using the same bowl used for the dry ingredients or using another bowl, place softened cream cheese, granulated sugar, flour, vanilla, and egg, whisk until blended and smooth.
Spoon half of the pumpkin batter into the prepared loaf pan and spread out in an even layer. Pour the cream cheese mixture over the pumpkin batter and spread out in an even layer. Add the remaining pumpkin mixture to the loaf pan and spread out in an even layer (leaving about 1/2-inch of space from the top of the loaf pan). Sprinkle the top of the loaf with pumpkin seeds and sea salt, and place in the oven.
Bake for 1 hour or until the loaf is cooked through (insert a toothpick into the center of the loaf, if the toothpick comes out clean the cake is done). Set aside on a wire rack to cool to room temperature. Once cooled, remove the loaf from the pan and slice.