Yield: 24 Servings
|1 cup||Sour cream|
|4 ounces||Cream cheese; softened|
|1 cup||Vegetable oil|
|1 can||Pumpkin; (16 ounce)|
|3½ cup||All-purpose flour|
|2 teaspoons||Baking soda|
|½ teaspoon||Ground ginger|
|½ teaspoon||Ground nutmeg|
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