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Ingredients
| sour cream: 1 cup |
| granulated sugar: 1/4 cup |
| cream cheese: 4 oz (softened) |
| eggs: 1 |
| all-purpose flour (unsifted): 3 1/2 cups |
| baking soda: 2 tsp |
| ground cinnamon: 1 tsp |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| granulated sugar: 2 2/3 cups |
| vegetable oil: 1 cup |
| water: 1/3 cup |
| pumpkins (cut into 1" cubes): 15 fl oz |
| eggs: 4 |
Pumpkin Swirl Bread
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
65 min -
Servings
2 serving(s)
Tags
- Heat oven to 350°F
- Grease and flour 2 (9x5-inch) loaf pans.
- Set aside.
- Combine all filling ingredients in small bowl.
- Beat at medium speed, scraping bowl often, until well mixed.
- 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 bowl.
- Beat at low speed, scraping bowl often, until smooth.
- Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
- 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 pan evenly with 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.