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
- 1/2 tsp. salt
- 2 cups canned, unsweetened pumpkin
- 1 cup vegetable oil
- 2/3 cup water
- 4 large eggs
- cream cheese filling
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.
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.