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

1. eheat oven to 375 F and grease your baking dish – I used a 2-quart pyrex dish 11 × 7 × 1.5 inches.

2. Combine filling ingredients in a small bowl and set aside.

3. 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.

4. 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.

5. 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.

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