Cream Cheese Cinnamon Chip Pumpkin Bread

• FOR THE BREAD:
• 1-3/4 cup Flour
• 1-1/2 cup Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1 teaspoon Cinnamon, Or Pampered Chefs Cinnamon Plus
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 1 cup Pumpkin Puree Or Canned Pure Pumpkin
• 1/2 cups Butter, Melted
• 1 whole Egg, Beaten
• 1/3 cups Water
• 1/2 bags 10 Ounce Bag, Cinnamon Chips
• FOR THE CREAM CHEESE SWIRL:
• 8 ounces, weight Cream Cheese, Softened
• 1/4 cups Sugar
• 1/2 teaspoons Cinnamon
• 1 whole Egg, Beaten

1. Preheat oven to 350 F.
2. Combine dry ingredients (flour through cloves) in a large bowl. Then add in pumpkin, butter, egg and water, mixing until just moistened. Stir in cinnamon chips.
3. Pour all but 2 cups of the batter into a greased and floured 9x5 loaf pan. Set aside while you combine all of the cream cheese swirl ingredients in a medium sized bowl.
4. Pour cream cheese mixture over pumpkin batter then top with reserved pumpkin batter. Cut through batter with a knife several times to create a swirl effect.
5. Bake at 350 F for 1 hour and 10 minutes or until a wooden pick inserted in the center of the loaf comes out clean. Cool 5 minutes then remove from pan.

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Taken from tastykitchen.com/recipes/breads/cream-cheese-cinnamon-chip-pumpkin-bread/ (may not work)