Pumpkin Swirl Bread

 

  • One 8 oz pkg. Philadelphia Brand cream cheese, softened

  • 1/4 cup sugar

  • 1 egg, beaten

  • 1-3/4 cups flour

  • 1-1/2 cups sugar

  • 1 tsp baking soda

  • 1 tsp cinnamon

  • 1/2 tsp salt

  • 1/4 tsp ground nutmeg

  • 1 cup canned pumpkin

  • 1/2 cup margarine, melted

  • 1 egg, beaten

  • 1/3 cup water

Combine cream cheese, sugar and egg, mixing until well blended. Set aside.

Combine dry ingredients. Add combined pumpkin, margarine, egg, and water, mixing just until moistened. Reserve 2 cups pumpkin batter; Pour remaining batter into greased and flour 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter. Cut through batters with knife several times for swirl effect. Bake at 350F for 1 hour and 10 minutes or until wooden pick, inserted in center comes out clean. Cool 5 minutes; remove from pan.

Yield: 1 loaf.

 

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