Cream Cheese Filled Pumpkin Bread

I discovered and made this recipe yesterday. JP and I both LOVE it! We have already decided we will make it for my family at Thanksgiving and his at Christmas. One cool thing is this recipe makes TWO loaves!

INGREDIENTS

Filling
8oz (1 package) cream cheese
1/2 cup granulated sugar
1 tablespoon all purpose flour
1 large egg

Bread
1 2/3 cup all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon nutmeg
1 12oz can pumpkin
1/2 cup vegetable oil
2 large eggs
1 1/2 cup granulated sugar

Preheat oven to 325°. Lightly grease two loaf pans. In a medium mixing bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, and 1 egg; beat until smooth and creamy. Set aside.

Into another bowl, sift 1 2/3 cup flour, baking soda, salt, cinnamon, cloves, and nutmeg; set aside. Put pumpkin puree, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large mixing bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of pumpkin batter layer and then pour on the remaining pumpkin batter.

Bake in preheated 325° oven for 45 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.

Pumpkin bread recipe makes 2 loaves.