It might be 75 degrees out but it's still pumpkin season! Pumpkin cream cheese bread - mix (don't over stir!) 1/2 cup brown sugar, 1/4 cup sugar, 1 cup pumpkin purée, 1 egg, 1/4 cup Greek yogurt, 1 cup flour (I used whole wheat), 2 teaspoons vanilla extract, 1/4 cup coconut oil, nutmeg, cinnamon, clove, all spice, ginger, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, few shakes of sea salt. Pour 2/3s into greased loaf pan and set aside to make cream cheese filling. Whisk half a softened cream cheese bar with 1/4 cup sugar, 3 table spoons flour, and 1 egg, spread evenly over bread batter. Pour last 1/3 of batter over cream cheese filling and top with seeds of your choice! Bake at 350 degrees for 45-50 minutes. Eat!!