Preheat your oven to 325° and spray two 7"x3" loaf pans.

In a large bowl, combine the pumpkin, oil and eggs. Add sugar, salt, cinnamon, flour, baking soda and pecans and mix until well combined. To make the filling, beat the mascarpone, cream cheese, sugar, orange zest and flour together in a small bowl. Add egg and mix just until combined.

Pour 1/4 of the pumpkin batter in each greased loaf pan. Carefully spread 1/3 of the mascarpone mixture over the batter in each pan. Add 1/2 of the remaining batter to cover the filling in each pan and top with 1/2 of the remaining filling mixture. Using a butter knife, cut through the batter and filling from side to side, to create a swirl.

Bake at 325° for 90 minutes or until bread tests done with wooden tooth pick. Cool 10 minutes before removing from pans. Enjoy warm or at room temperature.

To freeze, wrap the cooled loaf in saran wrap and seal in a freezer bag.