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Pumpkin Swirl Bread

By: ELLENMARIE

"This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well."

Rate/Review | Read Reviews (115)

Prep Time:
15 Min

Cook Time:
1 Hr 10 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 - 9 x 3 inch loaf

Ingredients

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

Directions

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.