Sour cream and cream cheese combine for
a delightful white swirl in this pumpkin bread.
Pumpkin Swirl
Bread
Filling Ingredients:
1 cup sour cream
1/4 cup granulated sugar
4 ounces cream cheese, softened
1 large egg
Bread Ingredients:
3 1/2 cups all-purpose
flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 2/3 cups granulated sugar
1 cup vegetable oil
1/3 cup water
1 (15-ounce) can cooked pumpkin
4 large eggs
Heat oven to 350ºF.
Grease and flour 2 (9 x 5-inch) loaf pans. Set aside.
Combine all filling ingredients
in small mixer bowl. Beat at medium speed, scraping bowl often,
until well mixed (1 to 2 minutes). Set aside.
Combine flour, baking
soda, cinnamon, salt, ginger and nutmeg in small bowl.
Combine 2 2/3 cups sugar,
oil, water, pumpkin and 4 eggs in large mixer bowl. Beat at low
speed, scraping bowl often, until smooth (1 to 2 minutes). Continue
beating, gradually adding flour mixture and scraping bowl often,
until well mixed (2 to 3 minutes).
Spoon 1/4 (about 2 cups)
pumpkin batter into each prepared loaf pan. Carefully spread
half of filling mixture over batter in each pan; top each with
half of remaining pumpkin batter. Pull knife or spatula through
batter and filling to create swirl effect.
Bake for 65 to 70 minutes
or until toothpick inserted in center comes out clean. Cool 10
minutes; remove from pans. Cool completely.
