Pumpkin Swirl Bread This recipe may be doubled to make 3, 8- by 4-inch loaves.
1 8-oz. pkg. cream cheese 1/4 c. white sugar 1 egg, beaten 1-3/4 c. all-purpose flour 1-1/2 c. white sugar 1 tsp baking soda 1 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground nutmeg 1 c. pumpkin puree 1/2 c. butter or margarine, melted 1 egg, beaten 1/3 c. water Blend cream cheese, 1/4 cup sugar and 1 beaten egg. Set aside. Combine flour, remaining 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 pumpkin mixture. Pour remaining batter into a greased and floured 9- by 5-inch loaf pan. Pour cream cheese mixture over pumpkin batter and top with remaining pumpkin batter. Cut through batter several times with knife for a swirl effect. Bake at dg350 for 70 minutes, or until tests done. Cool in pan for ten minutes. Remove from pan to cool completely. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
