Every Thanksgiving and Christmas my grandma makes the most delicious Pumpkin Cream Cheese bread! It is one of my absolute favorite things that she makes (there are many more.. that may or may not be coming up on the blog ;) ) Last year she let me come over and help her make it! And oh my goodness.. it is so easy! I love it! I took a picture of the recipe on my phone and saved it for the next year! This is was the batch I made for the year..and boy oh boy did I forget how lovely it is!  I am planning on making many more loaves! Ah.. this stuff is so good! I am sure you are thinking.."enough rambling, give me the recipe, I want to make it this very second!" Haha, the recipe will be at the end of the post!

Cream-Cheese Pumpkin Bread
Bakes 2 (9-inch) Loaves
Prep 20 min Bake 1 HR, 15 MINS

3 1/2 cups all purpose flour
3 cups sugar
2 teaspoons ground cinnamon
1 1/2 teaspoons baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups canned unsweetened pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
Cream Cheese Filling (recipe down below)

Directions: stir together flour, sugar, and next 4 ingredients in a large bowl. Whisk together pumpkin and next 3 ingredients; add to flour mixture. Whisking just until dry ingredients are moistened (don't over mix). Spoon 3 cups of batter into each of the 2 greased and floured 9 inch loaf pans. Spoon cream cheese filling evenly over batter. Spoon the remaining batter over the cream cheese filling. Bake at 350 degrees for 1 hour and 15 mins or until wooden toothpick comes out clean. Let cool in pans for 10 minutes. Remove bread from pan and cool completely or a wire rack. 

Cream Cheese Filling
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1/2 cup chopped pecans, toasted (optional, I did not add this)
1 large egg

Directions: Stir together softened cream cheese and remaining ingredients. 

Have a good week everyone!