I often get requests for recipes, but it is rare that I get multiple requests for the same recipe within a single week. So here you go, lovers of pumpkin and bread and cream cheese all mixed together. This one is a keeper, I promise you. It is easy (no rising or kneading or rolling or waiting required) and it is delicious beyond words. My boys and I absolutely devoured the first loaf. Loaf #2: You are ours tomorrow.
Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.
In a small bowl, combine:
1/4 cup sugar
1 tablespoon flour
1 teaspoon cinnamon
1 tablespoon butter, softened
Mix until crumbs form and set aside.
In a medium bowl, combine:
3 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1 1/2 teaspoons pumpkin pie spice
1 teaspoon ground cloves
Mix well and set aside.
In a large bowl, combine:
Two 15-oz. cans pure pumpkin
1 cup vegetable oil
2 cups sugar
Mix until combined.
Gradually add the flour mixture, stirring after each addition.
Pour a quarter of the mixture into each prepared loaf pan.
Divide a softened 8-oz. package of cream cheese between the two pans. Swirl, using a butter knife.
Divide the remaining dough between the two pans.
Top each with half of the crumb mixture.
Bake in the preheated oven for 1 hour.
Let cool and remove the loaves from the pans using a knife to help loosen the edges. Wrap them in plastic wrap and store in the refrigerator for up to 5 days.