Cream Cheese Rippled Pumpkin Bread

From Joy of Baking

Makes two 9″x5″ loaves

Cream Cheese Filling

8 ounce package (227 grams) cream cheese, room temperature
1/2 cup (100 grams) granulated white sugar
2 large eggs
1 1/2 tablespoons all purpose flour

Pumpkin Bread
1 cup (110 grams) toasted pecans or walnuts [optional, I leave them out]
3 1/2 cups (450 grams) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
4 large eggs
2 cups (400 grams) granulated white sugar
1 cup (226 grams) unsalted butter, melted and cooled
1 – 15 ounce (425 grams) can pure pumpkin
1/2 cup (120 ml) water
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees F. Butter and flour two 9″x5″ pans.

For the Cream Cheese Filling: Beat the cream cheese just until smooth in a stand mixer or food
processor. Add the sugar and process just until smooth and creamy. Add the eggs, one at a
time, processing just until incorporated. Do not over process. Stir in the flour. Set aside.

For the Pumpkin Bread: Sift together the flour, baking powder, baking soda, salt, cinnamon, and
nutmeg in a large bowl and set aside. In another large bowl, whisk together the eggs until lightly
beaten. Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla extract,
and (optionally) nuts.

Stir the flour mixture into the pumpkin mixture, being careful not to overmix. A few streaks of
flour are fine. Divide the batter in half. Take one half and divide it between the two pans. Pour
half of the cream cheese filling into each pan, then top with the remaining half of batter. Smooth
the tops and bake an hour, or until a toothpick comes out clean.

Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.

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