Pumpkin Swirl Bread Recipe
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Pumpkin Swirl Bread
Makes 1 - 9x3-inch loaf (10 servings).

1 (8 ounce) package cream cheese
1/4 cup white sugar
1 egg, beaten
1-3/4 cups all-purpose flour
1-1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water

Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.

Combine flour, 1 1/5 cups white sugar, baking soda, salt, and spices. Set aside.

Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.

Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.

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