Pumpkin Swirl Bread


          

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.

Original recipe makes 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

  • PREP

    15 mins

  • COOK

    1 hr 10 mins

  • READY IN

    1 hr 35 mins

Directions

  1. Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside.
  2. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
  3. 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.
  4. 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.

Nutrition

Calories: 398 kcal
Carbohydrates: 54.6 g
Cholesterol: 91 mg
Fat: 18.3 g
Fiber: 1.4 g
Protein: 5.6 g
Sodium: 447 mg