Pumpkin Quick Loaf With Cream Cheese Filling - cooking recipe

Ingredients

FILLING
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
BREAD
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)

Preparation

Set oven to 325 degrees.
Grease two 8x4-in loaf pans, or use mini loaf pans if desired.
In a med bowl, combine all filling ingredients until smooth; set aside.
In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside.
In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well.
Stir the pumpkin mixture into the flour mixture just until combined.
Fold in nuts, if using.
Pour half of the pumpkin bread batter evenly into prepared loaf pans.
Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter.
Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans.
Cool in pans for 10-15 minutes.
Remove to a rack to cool completely.
Store loaf bread in fridge, wrapped tightly.