Pumpkin Swirl Bread recipe

1 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 1/2 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.