from Nancy Reppert, Sweet Remembrances

Mix:
Filling: 2 packages (3oz each) cream cheese
1/3 cup sugar
1 Tbsp flour
1 egg
2 tsp grated orange peel

Beat cream cheese, sugar and flour in a small bowl. Add egg. Mix to blend. Stir in orange peel. Set aside.

Bread: 1 cup cooked pumpkin
1/2 cup vegetable oil
2 eggs
1+1/2 cup sugar
1/2 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1+2/3 cup all-purpose flour
1 tsp baking soda
1 cup chopped pecans

Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans. Mix to blend.

Pour 1/4 of the bread batter into 2 greased and floured 7+1/2″ x 2+1/3″ loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filing. Bake at 325 degrees for 1+1/2 hours, or until bread tests done with a wooden toothpick. Cool for 10 minutes before removing from pans. Store in refrigerator. Makes two loaves.