Pumpkin Swirl Bread Recipe
Ingredients
| Cream cheese | 1 , softened | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Egg | 1 , beaten | |
| Flour | 1 3⁄4 Cup (28 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Baking soda | 1 Teaspoon | |
| Cinnamon | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground nutmeg | 1⁄4 Teaspoon | |
| Canned pumpkin | 1 Cup (16 tbs) | |
| Margarine | 1⁄2 Cup (8 tbs), melted | |
| Water | 1⁄3 Cup (5.33 tbs) |
Directions
Combine cream cheese, sugar, and 1 beaten egg, mixing until well-blended.
Set.
aside.
Combine dry ingredients.
Add combined pumpkin, margarine, egg, and water, mixing just until moistened.
Reserve 2 cups pumpkin batter; pour remaining batter into greased and floured 9x5-inch loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.
Cut through batters with knife several limes for swirl effect.
Bake at 350 degrees for 1 hour and 10 minutes, or until wooden pick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Set.
aside.
Combine dry ingredients.
Add combined pumpkin, margarine, egg, and water, mixing just until moistened.
Reserve 2 cups pumpkin batter; pour remaining batter into greased and floured 9x5-inch loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.
Cut through batters with knife several limes for swirl effect.
Bake at 350 degrees for 1 hour and 10 minutes, or until wooden pick inserted in center comes out clean.
Cool 5 minutes; remove from pan.
Chef
