Pumpkin Cheese Bread II

Ingredients

  • 1 (8 ounce) package cream cheese
  • ½ cup white sugar
  • 1 tablespoon all-purpose flour
  • 1egg
  • 1 tablespoon orange zest
  • 1 ⅔ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2eggs
  • 1 ½ cups white sugar
  • Directions

  • Step 1

    Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8×4 inch loaf pans.

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  • Step 2

    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 pumpkin pie spice; set aside

  • Step 3

    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.

  • Step 4

    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.

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