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Pumpkin Swirl Bread

chef.tim.lee's picture
Ingredients
  Cream cheese 1 , softened
  Sugar 1⁄4 Cup (4 tbs)
  Egg 1 , beaten
  Flour 1 3⁄4 Cup (28 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Baking soda 1 Teaspoon
  Cinnamon 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Canned pumpkin 1 Cup (16 tbs)
  Margarine 1⁄2 Cup (8 tbs), melted
  Water 1⁄3 Cup (5.33 tbs)
Directions

Combine cream cheese, sugar, and 1 beaten egg, mixing until well-blended.
Set.
aside.
Combine dry ingredients.
Add combined pumpkin, margarine, egg, and water, mixing just until moistened.
Reserve 2 cups pumpkin batter; pour remaining batter into greased and floured 9x5-inch loaf pan.
Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.
Cut through batters with knife several limes for swirl effect.
Bake at 350 degrees for 1 hour and 10 minutes, or until wooden pick inserted in center comes out clean.
Cool 5 minutes; remove from pan.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Cuban
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Interest: 
Holiday, Gourmet, Healthy
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
70 Minutes
Ready In: 
80 Minutes
Servings: 
8

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