Cream Cheese Pumpkin Bread

By ezunich

Ingredients

• 3 1/2 cups all-purpose flour
• 3 cups sugar
• 2 tsp ground cinnamon
• 1 1/2 tsp baking soda
• 1 tsp ground nutmeg
• 1/2 tsp salt
• 2 cups canned unsweetened pumpkin
• 1 cup vegetable oil
• 2/3 cup water
• 4 large eggs
• Cream Cheese Filling
• 1 (8 oz cream cheese filling), softened
• 1/2 cup sugar
• 1/2 cup chopped pecans, toasted
• 1 large egg

Details

Servings 2

Preparation

Step 1

Sir together 3 1/2 cups flour, sugar and next 4 ingredients in a large bowl.
Whisk together pumpkin and next 3 ingredients; add to flour mixture, whisking just until dry ingredients are moistened. Spoon 3 cups of batter into each of the 2 greased and floured 9 in x 5 in loaf pans. Spoon cream cheese filling evenly over batter. Spoon remaining batter evenly over cream cheese filling.
Bake at 350° for 1 hour 15 minutes or until a toothpick inserted in center of bread comes out clean. Let cool in pans 10 minutes. Remove from pan and cool completely on a wire rack.

Cream Cheese Filling:

Stir together softened cream cheese and remaining ingredients.