Shelly's Recipe

PUMPKIN SWIRL BREAD

Category: Quick Breads

1 (8 oz) pkg cream cheese, room temperature
1/4 cup sugar
1 egg, beaten
1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda and cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup pumpkin puree
1/2 cup butter, melted
1/3 cup water

Preheat oven to 350. Blend first 3 ingredients; set aside. Combine dry ingredients; set aside. Combine remaining ingredients and add dry mixture, mixing until just moistened. Reserve 2 cups batter. Pour remaining batter into a greased and floured loaf pan.

Pour cream cheese mixture over batter and top with reserved pumpkin batter. Cut through batter several times with a knif for a swirl effect. Bake for 70 minutes or until tests comes out clean. Cool in pan for 10 minutes before removing from pan to cool completely.