4.52 of 134

Pumpkin Swirl Bread

This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well.
Prep15 Mins
Cook70 Mins
Ready95 Mins
Servings10

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

Steps

  1. 1Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  2. 2Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  3. 3Combine 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.
  4. 4Bake 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.
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