In college, I dated a boy whose mother slaved over the kitchen for one entire day, producing a single, coveted Pumpkin Cream Cheese Roll from her 14 hours of labor. The task was lengthy, full of finicky instructions, and required strict obedience to a slew of carefully timed steps. With cheeks stuffed full of three massive bites, the boyfriend told me he wouldn’t marry any woman that couldn’t make a cream cheese roll just like his mother. I nodded at him, wide-eyed and in love. Anything he wanted, I thought. Three months later, I decided he could eat it. He and his prissy mother could keep there pumpkin cream cheese roll. I would be someone’s freakishly awesome wife, without chaining myself to the kitchen for 12 endless hours. Turns out, my uber tall, dark, and sexy hubby thinks this giant loaf of moist, pumpkin bread with a ribbon of cream cheese curling through is even better than a pumpkin cream cheese roll. He ate half a loaf before kissing me with passion unequalled by any college boyfriend I ever knew. (Happy sigh.) Revenge is sometimes so sweet.
8 oz. cream cheese
1/3 cup sugar
In2a large bowl, beat together the pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon until well-mixed. In a second bowl, beat together cream chese, egg, and sugar. Generously grease and flour a large bread pan. Spoon a thin layer of the pumpkin batter into the bottom of the bread pan. Make a well in the center of the bread and spoon half the cream cheese filling inside. Cover with another pumpkin batter, then swirl the rest of the cream cheese into that layer before covering all signs of cream cheese with one last layer of pumpkin batter. Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick poked into the center of bread comes out clean.