"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

PUMPKIN SWIRL BREAD Recipe

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This recipe for PUMPKIN SWIRL BREAD, by , is from Grandma's Keepsake Recipe Collection, 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!

Contributor:  
Contributor:  
Donna Buss

Category:
Category:

Ingredients:  
Ingredients:  
FILLING:

1 - 8oz pkg cream cheese, softened
1/4 Cup sugar
1 egg, beaten

CAKE:

1 3/4 Cups flour
1 1/2 Cups sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
14 tsp ground nutmeg
1 Cup canned pumpkin
1/2 Cup margarine, melted
1 egg, beaten
1/3 Cup water

Directions:
Directions:
Combine cream cheese, sugar& egg, mixing until well blended. Set aside.

Combine dry ingredients in mixing bowl. Add combined pumpkin, margarine, egg and water, mixing just until moistened. Reserve 2 cups pumpkin batter; pour remaining batter into greased and floured 9X5 loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.

Using a knife, cut through batters several times for swirl.

Bake at 350 1 hour and 10 min or until wooden pick comes out clean.

Cool 5 min; remove from pan onto wire rack.

Makes 1 loaf

 

 

 

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