A delectable autumn loaf with a sweetened cream cheese swirl, enriched by orange zest and warm spices for an irresistible flavor combination.
Preheat the oven to 325°F (165°C). Grease two 8x4-inch loaf pans.
In a medium bowl, combine cream cheese, 0.5 cup sugar, 1 tablespoon flour, 1 egg, and orange zest. Mix until smooth; set aside. In another bowl, sift together 1 ⅔ cups flour, baking soda, salt, cinnamon, cloves, and pumpkin pie spice. Set aside.
In a large bowl, mix pumpkin, vegetable oil, 2 eggs, and 1.5 cups sugar until well combined. Stir the pumpkin mixture into the flour mixture just until combined. Fold in pecans if desired. Pour half of the pumpkin batter into the loaf pans. Add dollops of cream cheese mixture on top of the batter layer. Finish with the remaining batter, swirling it over the cream cheese dollops.
Bake for 60 to 70 minutes until a toothpick inserted in the center comes out clean. Let the bread cool briefly in the pans before transferring it onto a wire rack to cool completely.
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