Recipe of the Week - Pumpkin Swirl Bread

December 16th, 2014

Ingredients

1 8 oz. pkg. cream cheese
1/4 sugar
1 egg beaten
1 3/4 C. flour
1 1/2 C. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 C. canned pumpkin
1/2 C. margarine, melted
1 egg beaten
1/3 C. water

Directions

Combine the cream cheese, sugar and egg, mixing until it's well blended, then set aside.  Combine the dry ingredients just until they're moistened.  Reserve two cups of the pumpkin batter.  Pour the remaining batter into a greased and floured 9"x5" loaf pan.  Pour the cream cheese mixture over the batter.  Top with the reserved pumpkin batter.  Cut through with a knife severl times for a swirl effect.  Bake @ *350 for one hour and 10 minutes, then cool and remove from the pan.