Cream Cheese Swirled Pumpkin Bread

I found this recipe years ago and am now copying it here from our family cookbook binder. Enjoy!

Cream Cheese Swirled Pumpkin Bread

Bread Batter:

1 ½ cups flour                                                     

1 tsp. baking soda                                                 

1 tsp. baking powder                                           

½ tsp. nutmeg                                                     

½ tsp. cinnamon                                                 

½ tsp. cloves                                                       

¼ tsp. salt

1/2 cup butter

1 cup brown sugar

2 eggs

1 1/2 tsp vanilla

1 cup pumpkin (puree)

1 1/2 cups chocolate chips or nuts

Cream Cheese Swirl:

8 oz. cream cheese                                               

1 egg

1 Tbl sugar

In a bowl, mix the flour, baking soda, baking powder, spices and salt.  Set aside.  In a stand mixer bowl, cream room-temperature butter.  Then add in the sugar, mixing until integrated, followed by the eggs one at a time, vanilla and finally pumpkin.  Add half the dry mixture, mixing until just integrated with the wet, and finally add the rest, mixing only as much as needed to form batter.  Fold in chips/nuts. 

In another bowl, beat the room temperature cream cheese.  Once creamy, add the sugar and egg, beating until totally integrated.  At this point, the cream cheese mixture should be very easily spreadable.

In a buttered bread pan, pour about a third of the bread batter, followed by a half of the cream cheese.  Repeat layers and end with last layer of batter (i.e. batter, cheese, batter, cheese, batter.)  When pan is prepared, stab the dough with a knife here and there to give the cream cheese a bit of a swirl.  Bake at 350 degrees for 1 hour.  Cool