Pumpkin Bread Ring with Maple Cream Cheese Filling

Step 01

Preheat the oven to 180C/350F/Gas 4.

Step 02

Make the maple cream cheese filling: in a medium bowl, combine the cream cheese, lemon juice, vanilla and maple syrup. Stir until smooth and creamy. Set aside.

Step 03

Make the pumpkin bread: sift the flour into a large bowl and add the brown sugar, cinnamon, allspice, nutmeg, ginger, cloves, baking soda, baking powder and salt. Whisk to combine.

Step 04

In a medium bowl, combine the pumpkin purée, vegetable oil, water and vanilla. Whisk well.

Step 05

Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.

Step 06

Generously grease a bundt pan with nonstick spray.

Step 07

Add 3 cups (675g) of pumpkin batter to the pan and spread evenly. Scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.

Step 08

Bake for 45 minutes until a toothpick inserted into the cake comes out clean.

Step 09

Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan. Slice and serve.