oracne - Victoria Janssen (oracne) wrote,
oracne - Victoria Janssen
oracne

Pumpkin Swirl Bread

Pumpkin Swirl Bread

Preheat oven to 350 degrees.

1 8 oz package cream cheese (lowfat will work)
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 (not pumpkin pie mix)
1/3 cup margarine, melted
1 egg, beaten
1/3 cup water
optional: 1 cup pecans; walnuts make an adequate substitute but aren't as good.

1. Combine cream cheese, sugar, and egg, mixing until well blended. Set aside.
2. In a separate bowl, combine dry ingredients. Then combine dry ingredients with pumpkin, margarine, egg, and water, mixing just until moistened. Reserve 2 cups of this pumpkin batter.
3. Pour larger portion of batter into greased and floured 9"X5" loaf pan. Pour cream cheese mixture over pumpkin batter. Top with reserved pumpkin batter.
4. Cut through batters with knife several times for swirl effect. Bake at 350 degrees for 70 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pan.
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