In large bowl, sift together flour, spices, baking soda, baking powder and salt.
In separate bowl, mix together eggs, ¼ cup yogurt, oil, syrup, and pumpkin puree. Add into the dry ingredients and mix until just combined.
Prepare the cream cheese filling (optional) by mixing together cream cheese, vanilla extract, ¼ cup yogurt, egg, and maple syrup until smooth.
Pour ½ the bread batter into loaf pan. Pour the filling on top of that. Then finish by gently dolloping the remaining bread batter onto the filling. (It is okay if it is not perfectly covered.)
Bake for 45 to 50 minutes or until a toothpick comes out clean.
Cool on cooling rack for 10 minutes and then remove from pan and allow to cool to room temperature.
Store leftovers in refrigerator.
Whole Wheat Flour--you can use white wheat flour or all purpose flour if desired.
Coconut Oil--feel free to use canola oil in place of coconut oil.
Ginger Root--It is best to use freshly grated ginger root using a microplane, for best flavor. But feel free to substitute ¼ teaspoon dried ginger if needed.
Nutmeg--Freshly grated nutmeg is best, I would leave out nutmeg if you only have ground nutmeg.
Pumpkin--Be sure to use 100% pumpkin puree, NOT pumpkin pie filling.
Cream Cheese Filling--The cream cheese filling is optional--but highly encouraged. If you would like to omit the cream cheese swirl, just pour the entire Pumpkin Bread into the loaf pan and bake for the same amount of time.
Do not worry about the final layer of pumpkin bread batter completely covering the cream cheese layer, as it it bakes the batter will rise around the cream cheese filling.
Storing Pumpkin Bread--Be sure to store this pumpkin bread in the fridge. And it will last 3-4 days in the refrigerator. It can also be frozen for up to 3 months.