"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Pumpkin Swirl Bread, by Velma Rapp, is from Enos and Amanda Yoder,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1- 8 oz cream cheese 1/4 cup sugar 1 egg 1 3/4 cup flour 1 1/2 cup sugar 1 tsp cinnamon 1/4 tsp nutmeg 1 tsp baking soda 1 cup pumpkin 1/2 cup butter (melted) 1 egg 1/3 cup water
Mix cream cheese, sugar and egg. Set aside Mix remaining ingredients well. Grease and flour pan well. Put half batter in loaf pan and put cream cheese mixture on top. Add rest of pumpkin mixture on top of cream cheese mixture. Take a knife and cut through batter. Bake at 350º for 1 hour and 10 minutes.
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