Pumpkin Cream Cheese Pecan Streusel Bread

Preheat oven to 350°. Spray Two 8.5" x 4.5" bread pans with non-stick baking spray and line with parchment paper. Set aside.

In the bowl of your mixer, with the paddle attachment, add all the bread ingredients. Mix on low for 2 minutes, increase speed to medium, and continue mixing another 3-5 minutes until batter is well combined. Scrape down the sides and bottom of the bowl half way through mixing.

Divide the pumpkin bread batter in half. Set one half aside. Divide the other half between the two prepared bread pans.

In a small bowl combine softened cream cheese, sugar, vanilla, and large egg. Whisk until smooth and creamy. Using a large spoon drop 5-6 dollops of the cream cheese filling down the center of each pan of pumpkin bread batter.

Draw a butter knife down through the center of the cream cheese dollops, without touching the bottom of the pan. Swirl the knife back and forth, carefully.

Divide remaining pumpkin batter in half again, spoon batter carefully over the top of the cream cheese mixture until the cream cheese mixture is covered on both loaves.

In a small bowl combine butter, brown sugar, salt, pecans, and flour. Using a fork "cut" the butter into the dry ingredients until pea size crumb forms. Divide Streusel in half. Sprinkle streusel mixture over each loaf. Top with additional chopped pecans if desired.

Place loaves in preheated oven. Bake at 350° for 1 hour and 15 minutes. Press down lightly on the center of each loaf to check for doneness. If it springs back it's ready. Place each loaf on a cooling rack for 10 minutes. Remove from pans and allow to cool completely before serving.