Ribbon Pumpkin Bread
8 ounces cream cheese, softened
1/3 cup sugar
1 tablespoon plain flour
2 teaspoons orange zest
1 cup canned pumpkin
1/2 cup oil
1 1/2 cups sugar
1 2/3 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 cup chopped pecans or walnuts (optional)
In a small bowl beat cream cheese, sugar, and flour together, add egg and orange zest, mix to blend and set aside.
In large bowl, mix pumpkin, oil and eggs.
Add sugar, flour, soda, salt, spices and nuts, if using, stir just till blended.
Pour half this mixture into 2 greased and floured 7 1/2"x 3 1/2" loaf pans.
Spread half the filling mixture over batter in each pan, add remaining batter to cover the filling layer.
Bake for 1 1/2 hours at 325 degrees, till loaves test done with pick.
Cool 10 minutes before removing from pans