Recipe - Pumpkin Swirl Bread

FILLING
One fourth cup Sugar
1 cup Sour cream
4 ounce Cream cheese; softened
1 Egg

BREAD
2 2/3 cup Sugar
1 cup Vegetable oil
1/3 cup Water
1 cn Pumpkin; (16 ounce)
4 Eggs
3 One half cup Allpurpose flour
2 teaspoon Baking soda
1 teaspoon Cinnamon
One half teaspoon Ground ginger
One half teaspoon Ground nutmeg
One half teaspoon Salt

Heat oven to 350F degrees.

In small mixer bowl combine all filling ingredients. Beat at medium speed,
scraping bowl often, until well mixed (12 minutes); set aside. In large
mixer bowl combine 22/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat
at low speed, scraping often, until mixture is smooth (12 minutes).
Continue beating at medium speed, gradually adding all remaining bread
ingredients and scraping bowl often, until well mixed (12 minutes). Place
One fourth (about 2 cups) pumpkin batter into bottom of each of 2 greased and
floured 9 X 5 inch loaf pans. Carefully spread One half of the filling mixture
over batter in each pan; top each with half of remaining pumpkin batter.
Pull knife or spatula through batter and filling to create swirl effect.
Bake for 6570 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pans. Cool completely.

NOTES : You need a REALLY BIG BOWL for this recipe!!!!!!!!!

Recipe by: Simply From Scratch (I Think) Posted to MCRecipe Digest V1 #765
by Creedenite@aol.com on Aug 30, 1997