Sour cream and cream cheese combine fora delightful white swirl in this pumpkin bread.
Recipe: Pumpkin Swirl Bread
Filling Ingredients:1 cup sour cream 1/4 cup granulated sugar 4 ounces cream cheese, softened 1 large egg Bread Ingredients:3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 2 2/3 cups granulated sugar 1 cup vegetable oil 1/3 cup water 1 (15-ounce) can cooked pumpkin 4 large eggs
Heat oven to 350°F (175°C). Greaseand flour 2 (9 x 5-inch) loaf pans. Set aside.
Combine all filling ingredients in smallmixer bowl. Beat at medium speed, scraping bowl often, untilwell mixed (1 to 2 minutes). Set aside.
Combine flour, baking soda, cinnamon,salt, ginger and nutmeg in small bowl.
Combine 2 2/3 cup sugar, oil, water, pumpkinand 4 eggs in large mixer bowl. Beat at low speed, scraping bowloften, until smooth (1 to 2 minutes). Continue beating, graduallyadding flour mixture and scraping bowl often, until well mixed(2 to 3 minutes).
Spoon 1/4 (about 2 cups) pumpkin batterinto each prepared loaf pan. Carefully spread half of fillingmixture over batter in each pan; top each with half of remainingpumpkin batter. Pull knife or spatula through batter and fillingto create swirl effect.
Bake for 65 to 70 minutes or until toothpickinserted in center comes out clean. Cool 10 minutes; remove frompans. Cool completely.