Cream Cheese Pumpkin Bread

Temp: 350 degrees
Cook time: 1 hour 15 minutes
Pan: 2 loaf pans, greased and floured
Servings: 2 loaves

Ingredients:

• 3 1/2 cups all-purpose flour
• 3 cups sugar
• 2 tsp. ground cinnamon
• 1 1/2 tsp. baking soda
• 1 tsp. ground nutmeg
• cream cheese filling
• See Below:

• 1/2 tsp. salt
• 2 cups canned, unsweetened pumpkin
• 1 cup vegetable oil
• 2/3 cup water
• 4 large eggs

Cream Cheese Filling:

• 1 8 oz package cream cheese, softened
• 1/2 cup sugar
• 1/2 cup chopped pecans, toasted
• 1 large egg
• Stir all ingredients together and set aside.

Steps:

• Stir together 3 1/2 cups flour, sugar, and next four ingredients in a large bowl.
• Whisk together pumpkin and next three ingredients; add to flour mixture, whisking just until dry ingredients are moistened.
• Spoon 3 cups of batter into each pan.
• Spoon cream cheese filling evenly over batter.
• Spoon remaining batter evenly over cream cheese filling.

Bake until pick comes out clean. Cool in pan 10 minutes,
then cool on wire rack.

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