Pumpkin Bread with Cream Cheese Filling

I made some delicious pumpkin bread last week. I normally make my mother's delicious recipe, but when I saw this recipe at Joy of Baking, I knew I wanted to try it. This pumpkin bread has a layer of cream cheese filling through it which makes it a little different from the usual. Half of the batter is spooned into the loaf pans and the yummy cream cheese filling is smoothed over the top. Then, the rest of the pumpkin mixture is spooned over the top and spread out evenly. Unfortunately, that part was harder because the filling is rather runny whereas the batter is thicker, which makes it sink into the filling. I got it spread out as well as I could. Even though I do not have a pretty cream cheese layer, the bread is so moist and subtly spiced. The cream cheese layer is a delicious touch. It makes two loaves, one to eat and one to share!

Pumpkin Bread with Cream Cheese Filling

Pumpkin Bread:
1 cup pecans or walnuts ( I didn't use them)
3 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (my addition)
4 large eggs, beaten
2 cups granulated sugar
1 cup unsalted butter, melted and cooled
1/2 cup water
1 - 15 ounce can pure pumpkin
1 1/2 teaspoons vanilla extract

Cream Cheese Filling:
8 ounce package of cream cheese, room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 tablespoons flour
1/4 teaspoon cinnamon ( my addition)
Mix all ingredients for the cream cheese layer together.

For the bread:
Preheat the oven to 350 degrees, and grease and flour 2 9x5x3 inch loaf pans. In a large bowl, sift together the flour, baking powder, soda salt and spices. In another bowl, whisk the eggs, sugar, pumpkin, butter, water and vanilla together.
Add the pumpkin mixture to the flour mixture, stirring until just combined.
Divide the batter in half. Take one half and divide it evenly between the two loaf pans. Spread out evenly. Divide the cream cheese mixture between the 2 pans, smoothing it out evenly. Top with the remaining pumpkin batter, smoothing it out as best you can. Bake at 350 degrees for 55-65 minutes, or until a toothpick inserted comes out clean.
Place pans on a wire rack to cool for about 10 minutes. Remove bread from pans.
I prefer to let it cool before serving. Enjoy!