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PUMPKIN RIBBON BREAD 
2 (3 oz.) pkgs. softened cream cheese
1/3 c. sugar
1 egg
1 tbsp. flour
2 tsp. grated orange peel

BREAD:

1 c. cooked pumpkin
1/2 c. vegetable oil
2 eggs
1 1/2 c. sugar
1/2 tsp. salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1 2/3 c. flour
1 tsp. baking soda
1 c. chopped pecans

For filling, beat cream cheese, sugar and flour in small bowl. Add egg, mix to blend. Stir in orange peel, set aside. Make bread by combining pumpkin, oil and eggs in large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans. Mix to blend.

Pour 1/4 of batter into 2 greased and floured loaf pans. Carefully spread cream cheese mixture over batter. Add remaining batter covering filling. Bake at 325 degrees for 1 1/2 hours or until bread tests done with toothpick. Cool 10 minutes before removing from pan. Store in refrigerator.

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