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Pumpkin Swirl Bread
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Cream Cheese Mixture:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
Bread:
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup canned pumpkin
1 egg, beaten
1-1/2 cups granulated sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter or margarine, melted
1/2 cup water
Combine ingredients for cream cheese mixture until blended. Set aside.
Combine dry ingredients. Add pumpkin, butter or margarine, egg and water just until moistened. Reserve 1 1/2 cups pumpkin batter. Pour remaining batter into a greased and floured 9 x 5-inch loaf pan. Pour cream cheese mixture over pumpkin batter. Top with reserved pumpkin batter. Cut through both layers with a knife several times for a swirl effect. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Cool for 5 minutes. Remove from pan.
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