Kick your pumpkin bread up a notch. Not overly sweet, a nice holiday treat.
Batter:
1 c pumpkin (Not pumpkin pie filling)
1/2 c unsweetened apple sauce
2 lg eggs
1 Tbsp oil
1-2/3 c flour
1-1/4 c sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ground cloves
1/3 c chopped pecans or walnuts
Cream Cheese Filling:
6 oz cream cheese, softened
1/4 c sugar
1 Tbsp flour
1 egg
Coat two loaf pans with cooking spray, oil or butter and dust with flour. Beat the bread ingredients together and beat the filling ingredients together. Pour half of the bread batter into the prepared loaf pans. Don’t spread the batter smooth; leave it uneven so the cheesecake swirl will be wavy. Beat the filling ingredients together, spread over the batter in the pans, again, don’t smooth level. Top with the remaining batter. That you can level.
Bake at 350 degrees for 40-45 minutes until a toothpick tests clean. Cool 10 minutes before removing from the pans. Yield two loaves.