#1953 - Cream Cheese Pumpkin Bread

(by Shirley McNevich)

Cream: 6oz. Philadelphia cream cheese (softened); 1/3 cup white sugar; 1 TBSP flour; 1 egg

Batter: 1 cup Libby's canned pumpkin; 1/2 cup canola oil; 2 eggs; 1 1/2 cups white sugar; 1 2/3 cups flour; 1 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. ground cloves; 1/2 tsp. ground cinnamon; 1 cup chopped pecans

Cream: in a mixer add cream cheese--beat. Add 1/3 cup white sugar, 1 TBSP flour and egg--beat until mixed, then beat on high until creamy--set aside.

Batter: in a mixer add 1 1/2 cups white sugar, canola oil and eggs--beat. Add pumpkin--beat. Add baking soda, salt, cinnamon and ground cloves--beat. Slowly add 1 2/3 cups flour--beat. Remove bowl from mixer--add chopped pecans and stir.

Grease 2 bread loaf pans. Pour 1/4 of the batter into the first bread loaf pan. Pour 1/4 of the batter into the second loaf pan. Spoon half of the cream mixture over the batter in the first bread loaf pan, and 1/2 of the cream mixture over the batter in the second loaf pan. Pour 1/2 of the remaining batter over the cream mixture in the first loaf pan, and the rest of the batter over the cream mixture in the second loaf pan. Bake at 325 degrees for 90 minutes. Test with a toothpick for doneness.