Cream Cheese Pumpkin Bread (Source: adapted from pauladeenmagazine.com)

Ingredients:

1 (8 ounce) package cream cheese, softened

3/4 cup butter, softened

2 cups sugar

3 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ginger

1/2 teaspoon nutmeg

1/4 teaspoon cloves

2 cups can pumpkin (or 15 ounce can)

Streusel:

3/4 cups brown sugar

3/4 cups flour

1 teaspoon cinnamon'

1/4 cup butter, softened

Directions:

1. Preheat oven to 350 degree F. Grease and flour two 9x5x3-inch loaf pans

2. Combine all the ingredients for the streusel and mix with a fork or you hand until well combined. Set aside

3. In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until fluffy. Add eggs, on at a time, beating well after each addition.

4. In a medium bowl, combine flour, baking powder, baking soda, and spices, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in the pumpkin until well blended.

5. Spoon half the batter into prepared loaf pans dividing between the two pans. Sprinkle with half the streusel dividing between the two pans. Add the rest of the pumpkin mixture over top of the streusel, covering the streusel completely. Over the second layer of pumpkin mixture sprinkle the rest of the streusel.

6. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and allow to cool completely on wire racks.