Thursday, August 29, 2013

Pumpkin Swirl Bread

     Fall, one of the most wonderful times of the year. Thanksgiving turkeys and beautiful leaves. Cool days and warm bread. It's even better when your house is full of warm, delicious smells.
     Which is one reason I'm posting this recipe today, it's your moist, yummy pumpkin bread with a twist... Cream cheese!

Here's what you'll need to get started:
1/2 cup sour cream
2 T. sugar
2 oz. cream cheese
1 egg

2 1/2 cups flour
2 t. baking soda
2 t. cinnamon
1 t. ginger
1/2 t. cloves
1/2 t. salt
2 cups sugar
1 cup butter, melted
2/3 cup water
2 cups canned pumpkin
4 eggs

~ Preheat oven to 350*. Spray two 9"x 5" loaf pans with non-stick cooking spray.
~ Combine ingredients for filling in small bowl, mix well and set aside
~ In a large bowl, mix the flour, baking soda, cinnamon, ginger, cloves, and salt.
~ Add to the flour mixture sugar, butter, water, pumpkin and eggs. Mix well.
~ Pour 1/4 of the batter into a loaf pan, spread 1/2 of the cream cheese mixture over it, and then pour another 1/4 of the batter over the cream cheese mixture. Do this to the other pan as well.
~ Bake for 1 hour, or until a toothpick comes out clean when inserted in bread. Cool for 30 min and remove from pan. Let cool completely before cutting. Enjoy!

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