Ingredients
- For the Filling:
- 12 ounces (1 1/2 packages) cream cheese
- 1/2 cup white sugar
- 1 TBS flour
- 1 egg
- For the Bread:
- 1 2/3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1 1/2 cup pumpkin puree (1/2 can)
- 1/3 cup vegetable oil
- 2 eggs
- 1 1/2 cups white sugar
Directions
-
eheat oven to 375 F and grease your baking dish – I used a 2-quart pyrex dish 11 × 7 × 1.5 inches.
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Combine filling ingredients in a small bowl and set aside.
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Now, I know most recipes say to mix wet ingredients together in one bowl, dry in another, and combine slowly. Whatever. I get lazy and don’t have that many bowls to begin with, so just combine the wet ingredients first, then put the dry ingredients in the same bowl and mix thoroughly.
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Put half the bread mixture in the greased dish. Next put all the cream cheese filling in a smooth layer on top of that. Then put the rest of the bread mixture on top and bake for 60-70 minutes until lightly browned on top and cooked through.
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Try your best to let it cool completely before eating it, because honestly, it’s not that great hot. Trust me, I tried it. Twice.