Pumpkin Cheesecake Bread - cooking recipe

Ingredients

1 1/2 cups brown sugar
1 1/2 cups sugar
4 eggs
1 cup vegetable oil
2/3 cup water
30 ounces pumpkin puree (2 cans)
1/2 teaspoon vanilla extract
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon baking powder
1 1/2 teaspoons salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1/8 teaspoon clove
1/8 teaspoon ginger
16 ounces cream cheese (2 blocks)
1/2 teaspoon vanilla extract
2 eggs
3/4 cup sugar
1 teaspoon cinnamon

Preparation

In one bowl, mix all dry ingredients for bread, flour, baking soda and baking powder, salt and spices. Then in another bowl, mix pumpkin, eggs, both kinds of sugar, oil, water and vanilla extract. Then, mix all ingredients for cheese cake starting with cream cheese all the way to the bottom of the ingredient list including extract, eggs, sugar and cinnamon. Mix all both of the ingredients for the bread separately in each of their bowls, and then gently add the wet ingredients to the dry stirring to combine. Then, take a hand mixer, and beat the cheese cake ingredients on high until the mixture is smooth with no lumps.
Grease and flour 3 bread pans, and add 1 cup of the bread mixture in each of the pans, then distribute the cheese cake mix evenly between the three loaf pans over the layer of bread mix until the cheese cake mixture is gone. Then, cover the cheese cake mix in each loaf pan with the remaining pumpkin working 1/2 cup at a time until the bread mixture is gone and all 3 loaf pans are filled about 3/4 of the way up to the top of the pan.
Bake the 3 loaves in the oven for 50-60 minutes until a toothpick inserted comes out clean. Allow the loaves to cool for 30 minutes on the counter and then refrigerate for at least an hour before serving.