Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: blend the brown sugar and egg until smooth and light. add the pumpkin, butter and brandy. add the remaining dry ingredients all at once and mix just until well moistened. spread into 2 greased and floured loaf pans or 4 mini loaf pans. make the filling: blend the cream cheese, egg and sugar, beating until fluffy. spread the filling over the pumpkin batter and swirl several times with a knife. bake at 350 degrees for 50-55 minutes for the large loaves or about 35 minutes for the mini loaves. cool 10 minutes in the pans before turing out on wire racks. let cool completely before slicing.

Target recipe: mix flour, baking soda, baking powder and cinnamon. beat sugars, oil, eggs and extract in a large bowl with a wooden spoon until well blended. add flour mixture alternately with pumpkin in 3 additions, blending well after each. stir in nuts. spoon evenly into 2 lightly greased and floured 1-pound coffee cans, filling them half full. bake at 359°f 50-60 minutes until pick inserted in center of breads comes out clean. cool in cans on rack 10 minutes. run a thin knife around edges and turn out bread to cool on rack.