Cream Cheese Rippled Pumpkin Bread

So weird!  Earlier this week, I was trying to figure out a few new outfits on Polyvore.  I was headed to the mall & my take on shopping lately: if I can't make an "outfit" out of it....I'm not buying it.  That way, I won't end up with all these random shirts/tops that really don't go together.  So anyways...sorry to all of you if it left you scratching your heads!

We have had a busy couple of weeks!  We travelled for 2 weeks, and then we had my hubby's family in town.  Needless to say...lots of eating out!  My hubby is now in North Dakota for the week.  I have to admit: last night, after working for 12 VERY long hours...I came home, made some classic Kraft Mac n' Cheese & collapsed on the couch! 

While Todd's family was here, I did manage to make this bread.  Very Fall. Very Good. Very comforting.  The recipe makes 2 loaves...we ate one & I brought one to work.  The one I brought to the ER was gone in minutes!

{Cream Cheese Rippled Pumpkin Bread}
Recipe compliments of Lickthebowlclean.blogspot.com
Recipe makes 2 loaves

Cream Cheese Filling:

8 ounce package cream cheese; room temperature
1/2 cup granulated white sugar
2 large eggs
1 1/2 Tablespoons all purpose flour

Pumpkin Bread:

1 cup toasted pecans
3 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground nutmeg
4 large eggs
2 cups granulated white sugar
1 cup unsalted butter; melted & cooled
1-15 ounce can pure pumpkin
1/2 cup water
1 1/2 teaspoon vanilla extract

Preheat oven to 350 degrees.  Butter and flour 2 9x5' loaf pans.

For the Cream Cheese Filling: Beat the cream cheese until smooth in a stand mixer.  Add the sugar and process until smooth and creamy.  Add the eggs; one at a time,  mixing just until incorporated.  Do not over process.  Stir in the flour.  Set aside.

For the Pumpkin Bread:  Sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl and set aside.  In another bowl, whisk together the eggs until lightly beaten.  Whisk in the sugar and melted butter, then stir in the pumpkin, water, vanilla and (optionally) nuts.  Stir the flour mixture into the pumpkin mixture, being careful not to overmix.  A few streaks of flour are fine.  Divide the batter in half.  Take one halft and divide it between the two pans.  Pour half of the cream cheese filling into each pan, then top with the remaining half of batter.  Smooth the tops and bake an hour, or until a toothpick comes out clean.  Cool pans on a wire rack for 10 minutes, then turn out and cool loaves to room temperature.