Cream Cheese Filled Carrot Bread

Preheat oven to 350ºF. Lightly spray two 8×4 inch loaf pans with non-stick spray and set aside.

For the cream cheese filling, in a medium bowl, mix together cream cheese, sugar, egg and flour with an electric mixer until smooth and well combined. Set aside.

For the carrot bread, in a large bowl, whisk together whole wheat flour, all purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg until combined. In another bowl whisk together the grated carrots, pineapple (with juice), brown sugar, yogurt and egg. Add this mixture to the dry ingredients and stir until just combined. The batter will be quite thick.

Spread a little more then a quarter of the batter in the bottom of each of the two prepared loaf pans. Spread half of the cream cheese mixture on top of the bread batter in each pan. Cover the cream cheese mixture with the remaining batter, half into each pan. It is thick batter so put small spoonfuls all over the cream cheese and then spread it out as well as you can—it’s okay if some of the cream cheese filling is still showing.

Bake the loaves for 50–60 minutes or until a toothpick inserted into the center comes out clean, or with only a few crumbs. Let the bread cool in the pans for 15 minutes and then turn it out onto a wire rack to cool completely before slicing it.