6 ounces cream cheese

1/3 cup sugar

1 tablespoon all-purpose flour

1 egg

2 teaspoons orange peel, grated, (optional)

1 cup canned pumpkin

1/2 cup vegetable oil

2 eggs

1 1/2 cups sugar

1/2  teaspoon salt

1/2  teaspoon ground cloves

1/2  teaspoon cinnamon

1 2/3 cups all-purpose flour

1 teaspoon baking soda

1 cup pecans, chopped 

Heat oven to 325º.  For filling, beat together cream cheese, sugar and flour in a medium bowl.  Add egg; mix well.  Stir in orange peel, if desired; set aside. 

For pumpkin batter, combine pumpkin, oil, and eggs in a large bowl.  Stir in sugar, salt, cloves, and cinnamon; mix well.  Stir in flour and baking soda; blend in pecans.  Pour half of batter into a greased and floured 9×5″ loaf pan.  Carefully spread cream cheese mixture over batter.  Add remaining batter, spreading to cover filling.  Bake 1 1/2 hrs or until a toothpick inserted in center comes out clean.  Cool 10 minutes in pan on a wire rack.  Transfer to wire rack and contiunue to cool.