Pumpkin Butter Bread with Cream Cheese Filling

Bread: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder ¼ cup Raven's Mulling Spice 1 egg ¾ cup brown sugar ½ cup apple juice ¼ cup melted butter, or canola oil ¾ cup Raven's Pumpkin Butter Cream Cheese Filling: 8 oz cream cheese softened 1/2 cup sugar 1 tbsp all-purpose.
Bread: 2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 1/2 teaspoons baking powder ¼ cup Raven's Mulling Spice 1 egg ¾ cup brown sugar ½ cup apple juice ¼ cup melted butter, or canola oil ¾ cup Raven's Pumpkin Butter Cream Cheese Filling: 8 oz cream cheese softened 1/2 cup sugar 1 tbsp all-purpose flour 1 large egg, beaten Preheat oven to 350 degrees. Prepare a one pound loaf pan ( 8.5” x 4.5” ) by greasing with oil or butter. Prepare cream cheese filling: In a medium bowl, combine softened cream cheese, sugar, flour and beaten egg. Mix until well combined. Set aside. In a medium sized bowl combine flour, salt, baking soda, baking powder and mulling spice mix. In a larger bowl, beat egg and then stir in brown sugar, apple juice, butter and Pumpkin Butter. Mix well. Stir in flour mixture just until no lumps remain. Pour half of the bread batter into loaf pan. Then pour all of the cream cheese mixture in. Finally top with the remaining bread batter. Bake for 50-60 minutes or until a toothpick inserted in the middle of the loaf comes out clean. Cool in pan for about 10 minutes and then remove loaf from pan and cool on a rack.

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