Pumpkin Ribbon Bread

[Carol87]

PUMPKIN RIBBON BREAD

FILLING:
2 (3 oz.) pkgs. cream cheese, softened
1/3 c. sugar
1 tbsp. flour
1 egg
2 tbsp. grated orange peel
Beat cream cheese, sugar, and flour together in small bowl. Add egg; mix to blend. Stir in orange peel; set aside.

BREAD:
1 c. cooked pumpkin
1/2 c. vegetable oil
2 eggs
1 1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1 2/3 c. all-purpose flour
1 tsp. baking soda
1 c. chopped pecans

Make bread by combining pumpkin, oil, and eggs in large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda, and pecans; mix to blend.

Pour 1/4 of batter into 2 greased and floured loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325 degrees for 1 1/2 hours or until bread tests done with wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator. (Although the recipe soecifically says bake 1 1/2 hours, an hour is usually sufficient. Just need to keep checking.)

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Always a hit, especially during the holidays. Hint: my cousin makes this as brownies for her kids school lunches.

I will try this, Carol. Sounds yummie.