Preheat oven to 350°F (180°C). Generously coat 9 x 5-inch (2 L) metal loaf pan with nonstick cooking spray or oil; set aside.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt. Set aside.
In another large bowl, using an electric mixer on high speed, cream butter and brown sugar until combined. Add eggs, mix until combined. Add maple syrup, pumpkin purée, zucchini and vanilla; mix until blended. Add dry ingredients to wet ingredients and mix until no streaks of flour remain in mixing bowl; do not overmix.
In medium bowl, using an electric mixer on medium-speed, beat cream cheese, egg and sugar until combined. Add flour, 1 tbsp at a time, mixing gently on low, until blended.
Scrape half of the batter in the prepared pan; smooth surface. Spoon cream cheese over batter; smooth surface. Spread remaining batter over top.
Bake 1 hour 15 minutes, or until toothpick inserted in centre comes out clean. Let cool in pan on rack.
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