Pumpkin Cheese Bread II

Wow. I'm not a fan of pumpkin bread, but this is terrific. I doubled the recipe and put it in an 8x14 inch pan, but I'll post the recipe as listed. Such flavor. Recipe courtesy of www.allrecipes.com.

• Ready In: 1 hr 30 mins
• Serves: 15
• Yields: 2 8 x 4 inch loaves

Ingredients

• 8  ounces cream cheese
• 1⁄2 cup white sugar
• 1  tablespoon all-purpose flour
• 1  egg
• 1  tablespoon orange zest
• 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
• 1⁄2 teaspoon pumpkin pie spice
• 1  cup pumpkin puree
• 1⁄2 cup  vegetable oil
• 2  large eggs
• 1 1⁄2 cups sugar

Directions

1. Preheat oven to 325. Lightly grease two 8x4 inch loaf pans.
2. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and orange zest. Beat until smooth. Set aside.
3. Sift together 1 2/3 c flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice. Set aside.
4. Place pumpkin, vegetable oil, 2 eggs, and 1 1/2 cup sugar in a large bowl and beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired (the recipe did not list how many pecans). Pour half of the pumpkin layer into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
5. Bake in a preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.