• Preheat the oven to 325° F. Prepare the loaf pan with either butter or non stick spray. Set aside.

For The Cream Cheese Filling

• In a large bowl, cream the cream cheese, ½ cup sugar, 1 tablespoon of the flour, and one egg until smooth.
  8 oz cream cheese, ½ cup sugar, 1 egg, 1 teaspoon vanilla extract, 1 tablespoon flour

For The Pumpkin Bread

• In a separate mixing bowl, combine the flour, baking soda, salt, and pumpkin pie spice blend.
  2 cup flour, 1 teaspoon baking soda, 2 teaspoon pumpkin pie spice, ½ teaspoon salt, 1 teaspoon baking powder
• In a small bowl, whisk the pumpkin puree, vegetable oil, orange zest, eggs, sugar, and vanilla. Add the chopped walnuts and stir to blend.
  1½ cup sugar, 2 eggs, 1 teaspoon vanilla extract, 1 tablespoon orange zest, 1 cup pumpkin puree, ½ cup vegetable oil, 1 cup walnuts
• Add the blended dry ingredients to the pumpkin puree mixture and mix until combined. Spread half of the batter in the prepared loaf pan.
• Pour the cream cheese mixture in the loaf pan next, spreading out evenly.
• Add the remaining pumpkin batter on top of the cream cheese mixture.
• Bake at 323° F for 65 - 75 minutes, or until a tooth pick comes out clean.
• Remove from oven when done and set for 15 minutes before removing from loaf pan.