Pumpkin Cream Cheese Swirl Loaf Cake (Gut Friendly)

For the Pumpkin Cake:

• 1/2 cup Bubbies' Naturally-Fermented Sauerkraut, finely chopped
• 1/2 cup Pumpkin Puree
• 1 cup Granulated Cane Sugar
• 1/2 cup Brown Sugar
• 1/4 cup Olive Oil
• 3 large Egg Whites
• 2 cups All Purpose or Cake Flour
• 2 1/2 tsp. Baking Powder
• 2 tsp. Pumpkin Spice Mix
• 1/4 tsp. Salt

For the Cream Cheese Layer;

• 8 oz Cream Cheese, softened to room temp.
• 2 tbsp. Granulated Cane Sugar
• 1 large Egg White
• 1 tsp. Vanilla Extract

1. Preheat oven to 350F. Line a 9x5" loaf pan with parchment paper (to help pull it out after baking).
2. Make the pumpkin cake batter by whisking together the egg whites, pumpkin puree, sugars, olive oil, and finely chopped sauerkraut until creamy.
3. In a separate bowl, mix together the flour, baking powder, pumpkin spice mix, and salt.
4. Gradually add the flour mixture into the egg bowl while whisking until the batter is smooth and well-combined. Set aside.
5. Make the cream cheese layer by combining all ingredients into the bowl of a stand mixer with the paddle attachment. Beat for 1-2 minutes until smooth and creamy.
6. Add half the pumpkin cake batter into the prepared loaf pan, then spread the cream cheese mix over it evenly. Pour over the remaining pumpkin cake batter.
7. Using a knife, swirl the batter in the loaf pan.
8. Bake for 60-70 minutes, or until a toothpick comes out clean. (TIP: There may be a little white from the cream cheese layer and that is okay!)
9. Let it rest in the pan for 10 minutes, before letting it cool completely on a wire rack. Enjoy!