Pumpkin Bread

Bread:

Gluten-free all-purpose flour (2 cups)

Baking soda (1 tsp)

Sodium-free salt (1/2 tsp)

Ground cinnamon (1/2 tsp)

Ground cloves (1/2 tsp)

Ground ginger (1/4 tsp)

Ground nutmeg (1/4 tsp)

Pumpkin puree (1 cup)

Vegetable oil (1/2 cup)

Eggs - large (2)

Granulated sugar (1 1/2 cups)

Filling:

Cream cheese - room temperature (8 oz)

Granulated sugar (1/2 cup)

Gluten-free all-purpose flour (1 Tbsp)

Egg - large (1)

Orange zest (1 Tbsp)

Whipped cream:

Whipping cream (2 cups)

Powdered sugar (3/4 cup)

Ground cinnamon (1 tsp)

Pure vanilla extract (1/2 tsp)

Preheat oven to 325 degrees (350 for muffins).
Spray two 8x4x3-inch loaf pans.
In a stand mixer, combine the filling ingredients; beat until smooth and creamy. Transfer to another bowl and set aside.
In another mixing bowl, sift the flour, baking soda, salt, cinnamon, cloves, ginger, and nutmeg. Set aside.
In the stand mixer, combine the pumpkin puree, vegetable oil, 2 eggs, and 1 1/2 cups sugar and beat well.
Stir the pumpkin mixture into the flour mixture until just combined.
Pour half of the pumpkin bread batter evenly into the two prepared loaf pans.
Spoon the cream cheese mixture on top of the pumpkin batter layer and then add the remaining pumpkin batter on top.
At this point, put the stand mixer bowl and whisk attachment into the freezer for use later.
Bake the loaves at 325 degrees for 60 to 70 minutes, or until a toothpick inserted into the center of the loaf comes out clean (if making muffins, bake 28 minutes).
Cool in the loaf pans for 10 minutes, then turn the loaves out onto a wire rack to cool completely.
While the loaves are cooling, add the whipped cream ingredients into the chilled mixing bowl and whip until stiff peaks form.