Pumpkin Cream Cheese Bread

Recipe View Preheat your oven to 325°F (165°C). Prepare two 8x4 inch loaf pans by lightly greasing them. (5 minutes)

Recipe View In a medium bowl, whisk together the softened cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg, and orange zest until smooth and creamy. Set aside. (5 minutes)

Recipe View In a separate bowl, sift together 1 2/3 cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice. This ensures even distribution of the spices. Set aside. (5 minutes)

Recipe View In a large bowl, combine the pumpkin puree, vegetable oil, 2 eggs, and 1 1/2 cups sugar. Beat well until thoroughly mixed and slightly lightened. (5 minutes)

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough bread. (5 minutes)

Recipe View Pour half of the pumpkin batter evenly into the prepared loaf pans. Spoon the cream cheese mixture over the pumpkin batter in each pan. Top with the remaining pumpkin batter, dividing it evenly between the two pans. (5 minutes)

Recipe View Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. (60-70 minutes)

Recipe View Let the bread cool in the pans for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to retain its shape. (10 minutes)