The One With The Amazing Pumpkin Cream Cheese Bread.

Ok, here is the blog post for the AMAZING pumpkin bread. It seriously is one of the best things I've ever made. It's SUPER moist, and of course, anything with cream cheese is absolutely delicious (at least that's how I see it). I will definitely be making this again...possibly soon. It's perfect to bring to some fall parties. I'm also considering putting this in muffin tins and making muffins. I really can't rave enough about how much I love this recipe. (By the way, I can't wait for the new iphone to come out so that I can get the 4 to have better pics - I know mine aren't great especially because I have a scratch on my lens)

Here are the ingredients -

FILLING:

• 1 package (8 ounce) cream cheese, softened
• 1/2 to 3/4 cup sugar (depending on how sweet you want the filling to be)
• 1 Tablespoon all-purpose flour
• 1 large egg
• 1/2 teaspoon vanilla extract

BREAD:

• 1  2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 to 1 1/4 cup(s) pumpkin puree, canned or homemade
• 1/2 cup canola oil
• 2 large eggs
• 1  1/2 cups sugar
• 1 cup chopped pecans or walnuts (optional - I actually completely forgot about these when I put it in the oven, but I think I prefer it without, but I may try it with the next go around) 

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside.

In a large bowl, blend 1  2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg; set aside.

In another medium bowl, combine the pumpkin puree, canola oil, eggs and sugar; beat well.

Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

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Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour  on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

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Bake in a preheated 325 degree oven for 55 to 60 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely.