Pumpkin Cream Cheese Bread

This cream cheese-marbled maple pumpkin bread with a coconut flour base is my best bread yet — No doubt.

Ingredients

Bowl 1:

• 256g organic pumpkin purée

• 60g organic coconut flour

• 90g organic maple syrup

• "yay-much" organic pumpkin spice

• 1 tsp unrefined salt

• 1 tsp organic vanilla extract or vanilla paste

• 6 pasture-raised egg yolks

Bowl 2:

• 6 pasture-raised egg whites

Bowl 3:

• 68g cream cheese

• 30g organic maple syrup

Directions

1. Combine ingredients listed in bowl 1.

2. In bowl 2, beat egg whites with an electric mixer until they form peaks.

3. Fold bowl 2 into bowl 1. Gently mix until you have a consistent color/texture throughout. Don't beat or over-mix. Keep it light and fluffy.

4. Combine ingredients listed in bowl 3 in a separate bowl. This is the marble topping.

5. Line a loaf dish with unbleached parchment paper.

6. Pour the pumpkin mix of bowls 1 & 2 into the dish.

7. Spoon out the maple cream cheese on top.

8. Marble it around the top with a butter knife held upright.

9. Bake at 350°F for 70-80 mins, or until the top browns and a toothpick comes out clean.

10. Turn off the oven and leave it in with the oven door cracked open for a minimum of 20 mins to ensure it doesn't collapse after it has risen this much. This lets it slowly level out.

11. Refrigerate and let cool completely before slicing and serving.

12. Serve with raw butter.