Filling:

2 pkgs (3 oz. each) cream cheese, softened
1/3 c. sugar
1 tbsp. flour
1 egg
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. all purpose flour
1 tsp. baking soda
1 c. chopped pecans

For filling, beat cream cheese, sugar, and flour together 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 one quarter of the batter into two greased and floured 7 1/2 x 3 1/2 x 3 in loaf pans. Carefully spread the 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 wooden pick. Cool 10 minutes before removing from pans. Store in refrigerator.