This is the best pumpkin bread you'll ever eat. I have been making this recipe for years and I always get asked for the recipe. It has a yummy cream cheese filling in the middle of the loaf.
Ingredients
- cream cheese: 1 pack (8 ounce pack)
- white sugar: 0.5 cup
- all-purpose flour: 1 Tbsp
- egg: 1 piece
- orange zest: 1 Tbsp
- ⅔ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt: 0.5 tsp
- ground cinnamon: 0.5 tsp
- ground cloves: 0.5 tsp
- pumpkin pie spice: 0.5 tsp
- pumpkin puree: 1 cup
- vegetable oil: 0.5 cup
- eggs: 2 piece
- ½ cups white sugar: 1 piece
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
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In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
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Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
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Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.
