This year my Mom gave me three sugar pumpkins. These are the kind of pumpkins that you can make “real” pumpkin pie out of. I have heard of people doing this, but have never tried it myself. This was my perfect opportunity to experiment. If you have never seen a sugar pumpkin that are small, about half the size of a basketball. I have made several items with these pumpkins, such as pies, bars, cakes, parfaits but this one of my favorites. It freezes well too!
1 Sugar pumpkin or 1 C pumpkin puree, 1/2 c Vegetable oil, 1 2/3 C flour, 1 tsp. baking soda, 1/2 tsp each of salt, cinnamon, cloves and pumpkin pie spice, 2 C sugar, 8oz. cream cheese, 3 eggs, 1 TB orange zest, and 1 Tb flour
If using a sugar pumpkin, cut out the stem, then cut your pumpkin in half and scoop out the seeds. Place each half of the pumpkin face down on a foil lined, rimmed baking sheet. Bake for 1 hour at 350 degrees and until you can stick a fork in the skin and it is tender. Let cool completely. Once cool, scoop out the inside and place in a food processor. Process until smooth. You now how your pumpkin puree which you can use in any recipe. You can usually get about 2 C out of a pumpkin.
Combine cream cheese, 1/2 C sugar, 1 TB flour, 1 egg and orange zest until smooth. Set aside.
Beat together 1 2/3 C flour, soda, salt, cinnamon, cloves and pumpkin pie spice. Set aside.
Combine pumpkin puree, oil, 2 eggs, and 1 1/2 C sugar. Beat pumpkin mixture with the flour mixture.
Pour 1/2 of the batter into your loaf pans. Add cream cheese mixture on top and then pour the remaining batter over the cream cheese mixture. Bake 60-70 min at 325 degrees.