Pumpkin Swirl Bread
|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|
|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)|
Combine cream cheese, sugar, and 1 beaten egg, mixing until well-blended.
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.