Pumpkin Cheese Bread

1 (8 oz.) pkg. cream cheese, softened
2 c. sugar
1 2/3 c. plus 1 T. flour
3 eggs
1 T. orange zest
1 tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
½ tsp. ground cloves
½ tsp. pumpkin pie spice
1 c. pumpkin puree
½ c. vegetable oil
1 c. chopped pecans

Preheat oven to 325 degrees. Lightly grease two 8×4 loaf pans. In a med. bowl, combine cream cheese, ½ c. sugar, 1 T. flour, 1 egg and the orange zest; beat until smooth. Set aside. Sift together remaining 1 2/3 c. flour, baking soda, salt, cinnamon, cloves and pumpkin pie space; set aside.

Place pumpkin, oil, remaining eggs and sugar in a large bowl; beat well. Stir pumpkin mixture into flour mixture until just combined. Fold in pecans. Pour half of pumpkin batter into loaf pans. Spoon cream cheese mixture on top of this layer, then pour on remaining batter. Bake in preheated oven for 60-70 mins or until a toothpick inserted into the center comes out clean. Cool bread in pans for 10 mins. before removing to a wire rack to cool completely.

Jeanette Guess