Wednesday, November 12, 2008

Pumpkin Swirl Bread

I'm not sure where I found this recipe from, but it was really good and reminded me of pumpkin roll.

Filling:
1 pkg (8 oz) cream cheese, softened
1/4 cup sugar
1 egg, beaten

Batter:
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 pumpkin puree
1/2 cup butter, melted
1 egg, beaten
1/3 cup water

Preheat oven to 350 degrees. Blend cream cheese, sugar and egg in a small bowl. Set aside.

Combine flour, sugar, baking soda, salt and spices together in a medium sized bowl and set aside. In a large bowl, combine pumpkin, butter, egg and water. Add the flour mixture to the wet mixture and mix until just moistened. Reserve 2 cups of the batter.

Pour the remaining batter into a greased and floured 9x5 loaf pan. Pour cream cheese mixture over the pumpkin batter and top with the reserved batter. Cut through the batter several times with a knife for a swirl effect.

Bake for 60-70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes then remove from pan to cool completely.

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