Shelly's Recipe

PUMPKIN SWIRL BREAD

Category: Quick Breads

Filling
1 cup sour cream
1/4 cup sugar
4 oz cream cheese, softened
1 egg

Bread
3 1/2 cups flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt, ground nutmeg and ginger
1/8 tsp ground cloves
2 2/3 cups sugar
1 cup vegetable oil
1/3 cup water
4 egg, beaten
1 (15 oz) can cooked pumpkin

Preheat oven to 350. Grease and flour 2 loaf pans. Set aside. Combine filling ingredients in a small mixing bowl. Beat at medium speed, scraping bowl often, until well mixed, about 1-2 minutes. Set aside.

Combine dry ingredients in a small bowl. In a larger bowl, mix together remaining ingredients and beat on low, scraping bowl often, until well mixed, about 1-2 minutes. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed, about 2-3 minutes.

Pour about 2 cups pumpkin batter into prepared loaf pans. Carefully spread half of filling mixture over batter in the pans and top with remaining pumpkin batter. Pull a knife or spatula through the batter and filling to create a swirl effect. Bake 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely on a wire rack.