Pumpkin Cheesebread

By á-47

Has a cream cheese filling in the middle

Ingredients

• 1 - 8 oz. pkg. cream cheese, softened
• 2 cups white sugar
• 1 2/3 cups plus 1 Tbsp. flour
• 3 eggs
• 1 Tbsp. orange zest
• 1 tea. baking soda
• 1/2 tea. salt
• 1/2 tea. cinnamon
• 1/2 tea. cloves
• 1/2 tea. pumpkin pie spice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup chopped pecans (optional)

Preparation

Step 1

Preheat oven to 325 degrees. Lightly grease two 8x4" loaf pans.

IN a medium bowl, combine cream cheese, 1/2 cup of the sugar, 1 Tbsp., flour, 1 egg, and the orange zest; beat until smooth. Set aside.

Sift together remaining 1 2/3 cups flour, the baking soda, slat, cinnamon, cloves, and pumpkin pie spice; set aside.

Place pumpkin, vegetable oil, remaining 2 eggs, and remaining 1 1/2 cups sugar in a large bowl; beat well. Stir pumpkin mixture into flour mixture until just combined. Fold in pecans (if using).

Pour half the pumpkin batter into loaf pans (if too thick may needs to be spread into pans). Spoon cream cheese mixture on top of this layer, then spread in remaining batter.

Bake for 60-70 minutes or until a toothpick comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.