Pumpkin swirl bread

Yield: 24 Servings

Measure Ingredient
¼ cup Sugar
1 cup Sour cream
4 ounces Cream cheese; softened
1 \N Egg
2⅔ cup Sugar
1 cup Vegetable oil
⅓ cup Water
1 can Pumpkin; (16 ounce)
4 \N Eggs
3½ cup All-purpose flour
2 teaspoons Baking soda
1 teaspoon Cinnamon
½ teaspoon Ground ginger
½ teaspoon Ground nutmeg
½ teaspoon Salt



Heat oven to 350F degrees.

In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes); set aside. In large mixer bowl combine 2-⅔ cups sugar, oil, water, pumpkin and 4 eggs. Beat at low speed, scraping often, until mixture is smooth (1-2 minutes).

Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes). Place ¼ (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans. Carefully spread ½ of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter.

Pull knife or spatula through batter and filling to create swirl effect.

Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

NOTES : You need a REALLY BIG BOWL for this recipe!!!!!!!!! Recipe by: Simply From Scratch (I Think) Posted to MC-Recipe Digest V1 #765 by Creedenite@... on Aug 30, 1997

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