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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

PUMPKIN SWIRL BREAD Recipe

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This recipe for PUMPKIN SWIRL BREAD 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!
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 350º 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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