Pumpkin Cream Cheese Bread

By srumbel

This Pumpkin Cream Cheese Bread is a must try for fall baking. It is tender and delicious with the perfect amount of spice, and has a delicious cream cheese filling.
from creationsbykara.com

Ingredients

• Filling:
• 8 oz. cream cheese, softened (I used light)
• 1/3 cup sugar
• 1 Tbsp flour
• 1 egg
• 2 tsp orange zest
• Batter:
• 1 cup canned pumpkin
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups sugar
• 1 2/3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon

Preparation

Step 1

For filling: Beat together cream cheese and sugar in a small mixing bowl till smooth. Add flour, egg, and orange zest. Beat till creamy; set aside.
For batter: In large mixing bowl, beat pumpkin, oil, and eggs. Whisk together sugar, flour, soda, salt, and cinnamon. Stir into pumpkin mixture.
Grease two 8x3" loaf pans and line the bottoms with parchment paper. Add about a fourth of the batter to each pan. Carefully spread the filling mixture over the batter in each pan. Spread the remaining batter over the filling in each pan.
Bake at 325° for 50-60 minutes or until a toothpick inserted in the middle comes out clean. Cool in pans for 5-10 minutes, then remove to cooling racks.

Yield: 20 servings