Total Time: 1 Hour, 20 Minutes + Cooling
Prep Time: 15 Minutes
Bake: 65 Minutes + Cooling

Ingredients

Yield: 3 Loaves

FILLING

• • 2 pkg (8 oz each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 Tbsp milk

BREAD

• • 3 cups sugar
  • 1 can (15 oz) solid-pack pumpkin
  • 4 eggs
  • 1 cup canola oil
  • 1 cup water
  • 4 cups all-purpose flour
  • 4 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates

Directions:

1. 1. Preheat oven to 350 degrees. Grease and flour three 8X4 inch loaf pans. In a small bowl, beat filling ingredients until smooth.
   2. In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg, and cloves; slowly beat into pumpkin mixture. Stir in walnuts, raisins, and dates.
   3. Pour half the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
   4. Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.