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Pumpkin Swirl Bread




Source of Recipe


Internet


List of Ingredients




1 8oz. pkg. cream cheese, softened
1/4 + 1 1/2 c. sugar
2 eggs, separated and beaten
1 3/4 c. flour
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 1/2 c. canned pumpkin
1/2 c, butter, melted
1/3 c. water


Recipe



Preheat oven to 350. Grease and flour a 9x5 bread pan.
In small bowl mix cream cheese, the 1/4 c. sugar and 1 of the
eggs until well blended. Set aside. In large mixing bowl combine
the 1 1/2 c. sugar, flour, baking soda, cinnamon, salt, and nutmeg.
Combine pumpkin, butter, the other egg and water with the flour
mixture, just until moistened.
Pour 1/2 of the pumpkin batter into pan.
Pour the cream cheese mixture over the pumpkin batter.
Top with the remaining pumpkin batter.
Cut with knife several times to make the swirl effect.
Bake for 1 hour and 10 minutes, or until wooden pick inserted in
center comes out clean.
Cool 5 minutes before removing from pan.