I also made a glaze. These are approximate measurements because I wanted a fairly thick glaze so remember that when making it. I used about 1 1/2c. powdered sugar, 2 Tb. orange juice and a scant 1/4tsp. cinnamon. If its not thick enough add more powdered sugar, the weather could add moisture and you might need more. I'm telling you not only does it look better but it enhances the bread even more. This was the best Ive ever had and Ill be making it again and again. My bf ate it every day till it was gone and he never does that.
Pumpkin Orange Cheesecake Bread
Yield 2 - 8x4 inch loaves
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 tablespoon all-purpose flour
1 tablespoon orange zest
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup pumpkin puree
1c. chopped pecans
1/2 cup vegetable oil
1 1/2 cups white sugar
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x4 inch loaf pans.
2. In a medium bowl, combine cream cheese, 1/2 cup sugar, 1 tablespoon flour, 1 egg and orange zest; beat until smooth. Set aside. Sift together 1 2/3 cup flour, baking soda, salt, cinnamon, cloves and pumpkin pie spice; set aside
3. Place pumpkin, vegetable oil, 2 eggs and 1 1/2 cup sugar in a large bowl; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the pecans if desired. Pour 1/2 of the pumpkin batter into the loaf pans. Spoon cream cheese mixture on top of this layer and then pour on the remaining batter.
4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool bread in pans for 10 minutes before removing to a wire rack to cool completely.