Pumpkin Quick Loaf With Cream Cheese Filling

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• 1 (8 ounce) package cream cheese, room temp
• 1/2 cup sugar
• 1 tablespoon flour
• 1 large eggs or 1 large extra large egg
• 1 tablespoon finely grated orange rind
• 1 2/3 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon clove
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 cup pumpkin puree
• 1/2 cup oil (not olive oil)
• 2 large eggs
• 1 1/2 cups sugar
• 1 cup chopped walnuts (optional)

Recipe

• 1 set oven to 325 degrees.
• 2 grease two 8x4-in loaf pans, or use mini loaf pans if desired.
• 3 in a med bowl, combine all filling ingredients until smooth; set aside.
• 4 in another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
• 5 in a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
• 6 stir the pumpkin mixture into the flour mixture just until combined.
• 7 fold in nuts, if using.
• 8 pour half of the pumpkin bread batter evenly into prepared loaf pans.
• 9 spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
• 10 bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
• 11 cool in pans for 10-15 minutes.
• 12 remove to a rack to cool completely.
• 13 store loaf bread in fridge, wrapped tightly.