Pumpkin Swirl Bread

Name: Pumpkin Swirl Bread
Ingredients: 8 ounces, weight Cream Cheese, Softened; 1/4 cups Sugar; 1 Egg, Beaten; 3-1/2 cups Flour; 3 cups Sugar; 2 teaspoons Baking Powder; 2 teaspoons Cinnamon; 1 teaspoon Salt; 1/2 teaspoons Ground Nutmeg; 2 cups Pumpkin Puree (canned Is Fine); 1 cup Butter, Melted; 2 Eggs, Beaten; 2/3 cups Water

13 ingredients

5 steps

Ingredients

8 ounces, weight Cream Cheese, Softened
1/4 cups Sugar
1 Egg, Beaten
3-1/2 cups Flour
3 cups Sugar
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Salt
1/2 teaspoons Ground Nutmeg
2 cups Pumpkin Puree (canned Is Fine)
1 cup Butter, Melted
2 Eggs, Beaten
2/3 cups Water

Directions

1

Preheat oven to 350 F.
2

Combine cream cheese, sugar and egg in a small bowl, mixing until well blended. Set aside.
3

Combine dry ingredients (flour through nutmeg on the above list) in a large bowl. Combine pumpkin puree, butter, eggs and water in a small bowl. Add the pumpkin mixture into the dry ingredients, mixing just until moistened.
4

Reserve 4 cups of the pumpkin batter. Pour remaining batter into 2 greased and floured 9x5 inch loaf pans. Divide cream cheese mixture in half and spoon over the pumpkin batter in the pans. Top with the reserved 4 cups of pumpkin batter. (I like to use my kitchen scale to divide these evenly.) Cut through the batters with a knife several times for a swirl effect.
5

Bake at 350 F for 1 hour and 10 minutes, or until it passes the toothpick test. Cool 10 minutes on a wire rack. Remove from the pan. Enjoy!