pumpkin cheese bread ii

Ingredients

• Servings: 2
• 1 (8 ounce) package cream cheese
• 1/2 cup white sugar
• 1 tablespoon all-purpose flour
• 1 egg
• 1 tablespoon orange zest
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon spice
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 eggs
• 1 1/2 cups white sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 20 mins

Ready Time: 1 hr 40 mins


• preheat oven to 325 degrees f (165 degrees c). lightly grease two 8x4 inch loaf pans.
• in a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. set aside. sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and spice; set aside
• place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. stir the pumpkin mixture into the flour mixture just until combined. fold in the pecans if desired. pour 1/2 of the pumpkin batter into the loaf pans. spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
• bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. cool bread in pans for 10 minutes before removing to a wire rack to cool completely.