Recipe of the Week - Pumpkin Swirl Bread

October 19th, 2012

Ingredients:

Filling

• 1 - 8 oz. Pkg. Cream Cheese
• 1/4 Cup Sugar
• 1 Egg, Beaten

Bread

• 1 3/4 Cups Flour
• 1 1/2 Cups Sugar
• 1 Tsp. Baking Soda
• 1 Tsp. Cinnamon
• 1/2 Tsp. Salt
• 1/4 Tsp. Nutmeg
• 1 Cup Canned Pumpkin
• 1/2 Cup Margarine, Melted
• 1 Egg, Beaten
• 1/3 Cup Water

Directions:

Combine filling ingredients until blended. Set aside. Combine dry ingredients. Set aside. Combine pumpkin, margarine, egg and water. Stir in dry ingredients just until moistened. Reserve 2 cups pumpkin batter. Pour remaining batter into greased and floured 9x5 inch loaf pan. Pour cream cheese mixture over batter and top with reserved batter. Cut through with knife several times for swirl affect. Bake at 350° for 1 hour or until toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.

This is worth the effort!