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 |
FILLING
BREAD
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