Pumpkin Cream Cheese Bread

 
Filling:
8 oz. cream cheese, softened
1/2 cup sugar
1 T. flour
1 egg
1/4 tsp. orange oil or 1 T. orange zest
 
Pumpkin Batter:
1 2/3 cup flour
1 t. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 cup pumpkin puree
1/2 cup vegetable oil
2 eggs
1 cup sugar
1/2 cup brown sugar
 
Preheat oven to 325 degrees.  Grease a 9x5x2" loaf pan.
 
In a medium bowl, combine the filling ingredients.  Beat until smooth.  Set aside.
 
In a large bowl, combine the flour, soda, salt, cinnamon, cloves, and ginger.  In a separate bowl, combine the pumpkin puree, oil, sugars (white and brown), and eggs.  Beat well.  Stir the pumpkin mixture into the flour mixture until just combined.  Don't overbeat.  Spread half of the pumpkin batter into the greased loaf pan.  Spoon cream cheese mixture over the batter, then put remaining pumpkin batter over top.
 
Bake for 80-90 minutes or until toothpick inserted in center comes out clean.  Cool bread in pan for 15 minutes, then remove to rack to cool.  This bread is best enjoyed the next day (if you can wait that long!) so that the flavors meld completely.