• Preheat the oven to 350˚F (180˚C).

FILLING

• 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.

BREAD

• 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.
• In a medium bowl, combine the pumpkin puree, vegetable oil, water, and vanilla. Whisk well.
• Gradually add the wet ingredients to the dry ingredients, folding with a rubber spatula just until combined. Do not overmix the batter.
• Generously grease a bundt pan (or loaf pans, if you prefer) with nonstick spray.
• Add 3 cups of pumpkin batter to the pan and spread evenly. Then, scoop the cream cheese filling over the batter, making a ring. Top with the remaining batter and spread to cover the filling.
• Bake for 45 minutes, until a toothpick inserted into the cake comes out clean.
• Remove the cake from the oven and let cool for 15 minutes before inverting to remove from the pan.