Pumpkin Bread with Maple Cream Cheese

Filling:

16 oz. cream cheese, softened

1/4 c. sugar

1 egg

1 T. milk

1 t. maple extract or 1 T. maple syrup

Bread:

3 c. sugar

1 3/4 c. pumpkin puree or 15 oz. can solid packed pumpkin

1 c. oil

1 c. water

4 eggs

4 c. flour

4 t.  pumpkin pie spice

2 t. baking soda

1 t. baking powder

1 t. salt

1 t. cinnamon

1/4 t. nutmeg

1/4 t. cloves

1/2 c. pecans, chopped

1/2 c. walnuts, chopped

1 c. raisins or craisins

Beat together:  cream cheese, sugar, egg & milk until creamy.  Stir in maple flavoring and set aside.

Stir together the dry ingredients and spices.  Place in mixing bowl and beat well:  sugar pumpkin, oil, water & eggs.  Gradually add the dry ingredients to this mixture.  Stir in the nuts.

Spray 3 - 8 x 4 inch loaf pans.  Pour half the batter into these 3 pans.  

Spoon the filling mixture over the batter and spread it out carefully.

Pour over the rest of the batter, making sure to completely cover the filling.

Bake at 350 for 45 to 50 minutes or until done.  Cool for 10 minutes and then remove from pans to cooling rack.  Best stored in the refrigerator.  

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