Pumpkin Bread with Cream Cheese: Tender

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan and line the bottom with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. Create a well in the center of the dry ingredients and add the pumpkin purée, brown sugar, eggs, oil, Greek yogurt, and vanilla extract.
4. Stir with a spatula until just combined; do not over-mix.
5. Using a hand mixer, beat the softened light cream cheese until smooth and airy.
6. Fold maple syrup, vanilla extract, and orange zest into the cream cheese mixture until velvety.
7. Pour half of the pumpkin batter into the prepared loaf pan.
8. Dollop the cream cheese mixture over the batter and spread it gently with a spatula.
9. Pour the remaining pumpkin batter over the cream cheese layer.
10. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.