Preheat the oven to 350 degrees F (177 degrees C) and place rack in the
center of the oven. Butter and lightly flour two - 9 x 5 x 3 inch (23 x 13 x 8
cm) loaf pans.
Filling: In your food processor or with a hand mixer, process or beat the cream cheese until smooth.
Add the sugar and egg and process just until smooth and creamy. Do not over
process. Set aside.
Pumpkin Bread: In a large bowl, sift or whisk together the flour, baking powder, baking soda,
salt, and ground spices. Stir in the chopped nuts and chocolate chips.
In another large bowl, whisk
the eggs until lightly beaten. Add the sugar and melted butter and whisk
to combine. Whisk or stir in the pumpkin, water, and vanilla extract.
pumpkin mixture to the flour mixture and stir just until the ingredients are combined
and moistened. Do not
over mix as it will make the bread tough.
Divide the batter
in half. Take one half and divide it evenly between the two prepared pans.
Divide the cream cheese filling in half and place each half on top
the two pans of batter,
smoothing the tops. Top with the remaining half of batter (use two spoons
to place small dollops of batter on top of the filling). Bake the
breads for about 55 - 65 minutes, or until a toothpick inserted into the center
of the loaf comes out clean (a few moist crumbs is okay).
Place pans on a
wire rack and let cool for about 10 minutes before removing breads from pans. Can serve
warm, cold, or at room temperature. Store leftovers in the refrigerator or else
freeze for later use.
Makes 2 loaves.
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