Pumpkin Cheesecake Bread

Pumpkin Cheesecake Bread
Makes 3 large loaves or 9 mini-loaves.

Blend:
6 TB butter
3 c sugar
3 eggs
One 29 oz can of canned pumpkin (3 cups)

Combine and add to wet mixture:
6 c sifted flour (best to keep this on the lesser amount than over)
1 TB cinnamon
1 TB nutmeg
1 tsp cloves
3 TB baking powder
2 tsp salt

Cheesecake Filling (Whip together and set aside):
Three 8 oz packages of cream cheese
¾ c sugar
3 TB flour
6 egg whites

Pour pumpkin bread mixture into sprayed mini-loaf pans, filling ½ way. Spoon cheesecake filling over pumpkin mixture in each mini-loaf pan. Cover with remaining pumpkin bread mixture. You can let it bake this way or swirl it a bit with a butter knife. The pic above shows it just left unswirled.

Bake 45 minutes in 350 oven. Let cool about 5 minutes and then wrap with plastic wrap. Let set over night before serving or giving away. This ensures an extra moist loaf the next day! Also good served fresh from the oven, but I quite like it chilled the next day. :)