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Pumpkin Swirl Bread Recipe

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This recipe for Pumpkin Swirl Bread is from My Family & Friends Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg, beaten
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water
Directions:
Directions:
Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.

Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.

Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.

Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
Personal Notes:
Personal Notes:
The recipe says to make this into one 9x5 loaf pan. But I like to double the batch, and then split it all into 2 of my loaf pans. They are a little smaller than the 9x5. I think it was about 7 or 8 inches long.

 

 

 

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