Shelly's Recipe

PUMPKIN SWIRL BREAD

Category: Quick Breads

1 (8 oz) pkg cream cheese, softened
1/4 cup white sugar
1 egg, lightly beaten
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup canned pumpkin
1/2 cup butter, melted
1 egg, slightly beaten
1/3 cup water

Preheat oven to 350. Lightly grease and flour a loaf pan. Blend cream cheese, 1/4 cup sugar, and 1 egg. Set aside. Combine flour, 1 1/2 cups sugar, baking soda, salt, cinnamon and nutmeg. Set aside.

Combine pumpkin, butter, egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of batter. Pour the remaining batter into prepared loaf pan. Pour cream cheese mixture over the pumpkin batter and top with reserved pumpkin batter.

Run a knife through batter to create a swirl. Bake for 70 minutes or until a toothpick comes out clean. Cool in pan for 10 minutes and then remove from pan to wire rack to cool completely.