| Pumpkin Swirl Bread
|
1/4 cup sugar
1 egg, beaten
1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
1 egg, beaten
1/3 cup water
1/2 cup margarine (melted)
Combine cream cheese, sugar and egg, mixing until well blended. Set aside. Combine dry
ingredients. Add combined pumpkin, margarine, egg and water mixing just until moistened.
Reserve 2 cups pumpkin batter; pour remaining batter into greased and floured 9 x 5 inch
loaf pan. Pour cream cheese mixture over pumpkin batter; top with reserved pumpkin batter.
Cut through batters with knife several times for swirl effect. Bake at 350 for one hour
and 10 minutes or until wooden pick inserted in center comes out clean.
Cool 5 minutes, remove from pan.
Enjoy!