Pumpkin Bread with Cream Cheese Filling

I think this pumpkin bread is magical.  When I was pouring the batter into the pans, I miscalculated (what else is new) and didn't have enough batter to cover the cream cheese filling in the middle.  Half-way through baking when I checked on the bread, the cream cheese had puffed way up over the edges of the pan, with like no pumpkin bread part in sight.  But when the bread was done, the cream cheese filling had somehow settled down more into the bread and it turned out just fine!  So moral of the story is, even if you aren't much of a baker, you can't screw this bread up! :)

Pumpkin Bread with Cream Cheese Filling

for the cream cheese filling:

8 oz pkg of cream cheese, at room temperature

1/2 cup sugar

2 eggs

1 1/2 Tbsp flour

for the pumpkin bread:

3 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

3/4 tsp salt

1 1/2 tsp cinnamon

4 eggs

2 cups sugar

1 cup unsalted butter, melted and cooled

1 (15 oz) can pure pumpkin

1/2 cup water

1 1/2 tsp vanilla extract

To make the filling, process the cream cheese in food processor just until smooth.  Add the sugar and process until smooth and creamy.  Add the eggs one at a time, processing until just incorporated.  Do not over process.  Stir in the flour.

Preheat the oven to 350 degrees.  Butter and lightly flour two 9x5-inch loaf pans.

In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.  

In another large bowl, whisk the eggs until lightly beaten.  Add the sugar and melted butter and whisk until blended. Stir in the pumpkin, water, and vanilla.  Add the flour mixture to the pumpkin mixture and stir just until the ingredients are combined.  Do not overmix.

Divide the batter in half.  Take one half and divide it evenly between the two prepared loaf pans.  Divide the cream cheese filling in half and place each half of filling on top of the batter in the two pans, smoothing the tops.  Top with the remaining half of the batter, placing small dollops of batter over the cream cheese filling.

Bake at 350 degrees for 55-65 minutes, or until toothpick inserted into center of loaf comes out clean.  Place pans on wire racks and let cool for 10 minutes before removing bread from pans.  Store bread in the refrigerator.

source:  recipe adapted from joy of baking