Ingredients
- "Cream Cheese Part":8 oz pkg cream cheese, softened, 1/4 cup sugar, 1 egg, 1 tsp vanilla
- "Pumpkin Bread Part": 1 1/2 cups sugar, 1 3/4 cups flour, 1 tsp baking soda, 1 tsp cinnamon, 1/2 tsp salt, 1/4 tsp ground nutmeg, 1 egg, 1 cup canned pumpkin, 1/2 cup marg. or butter, melted, 1/3 cup water
Directions
First: Combine "Cream Cheese Part" ingredients, mixing until well blended. Set aside. Next, combine all "Pumpkin Bread Part" ingredients, mixing until moistened. (Depending on what type of pans you are using...I use the small individual serving Bundts, this recipe will also make a regular loaf pan cake/bread or a regular sized Bundt Pan.) Reserve 2 cups pumpkin batter, pour remaining batter into greased and floured pan(s). Pour cream cheese mixture over pumpkin batter. Top with reserved pumpkin. Cut through batter with a knife several times for swirl effect. (Non-stick pans work the best). Bake at 350*...Regular loaf pan - 50-70 min. or until done; Regular Bundt pan - 40-50 min. or until done; Small loaf or bundts - 30-35 min. or until done. Cool 5 min. remove from poan and cool. Best served warm. The small loaves/bundts are great as gifts at the office. This recipe is always a hit.
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Submitted 6/13/05.
Source: own recipe
Submitted By: Laura Massy
massyl@aol.com
Pumpkin Swirl Bread/Cakes