PUMPKIN SWIRL BREAD

FOR THE BREAD:
1 cup cooked and mashed pumpkin (or canned pumpkin puree)
1/2 cup vegetable oil
3 eggs, divided use
1 1/2 cups plus 1/3 cup sugar, divided use
1 2/3 cups plus 1 tablespoon flour, divided use
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 cup chopped pecans or walnuts
FOR THE FILLING:
1 (8 oz.) package cream cheese
2 teaspoons orange zest

Preheat oven to 325 degrees F. Grease and flour two 7 1/2 x3-inch loaf pans.

TO MAKE THE BREAD BATTER:
Mix together pumpkin, oil, and 2 eggs; set aside.

Mix together 1 1/2 cups sugar, flour, baking soda, salt, cinnamon, and cloves. Stir into pumpkin mixture, until ingredients are moistened. Gently stir in pecans or walnuts, being careful not to overmix. Set aside and mix filling.

TO MAKE THE FILLING:
Beat together cream cheese, the remaining 1/3 cup sugar, and the remaining 1 tablespoon flour. Stir in the remaining 1 egg and orange zest.

TO MAKE THE BREAD:
Pour 1/4 of pumpkin batter into each pan. Divide filling mixture and carefully spread over batter in pans. Place remaining batter over filling.

Bake at 325 degrees F for 1 1/2 hours or until a toothpick inserted, comes out clean.

Adapted form source: Alisa Bangerter, KSL-TV, Nov. 11, 1997