Pumpkin Swirl Bread
"This is for a pumpkin quick bread that has cream cheese in the middle. I generally double it, and then it makes three 8 X 4 inch loaves. This recipe freezes well."
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/3 cup water
- 1/4 teaspoon ground nutmeg
- 1/4 cup white sugar
- 1 egg, beaten
- 1 1/2 cups white sugar
- 1 cup pumpkin puree
- 1/2 cup butter melted
- 1 3/4 cups all-purpose flour
- 1 (8 ounce) package cream cheese
- Carbohydrate 472.021722008311 g
- Cholesterol 1104.31500031093 mg
- Fat 287.624975825134 g
- Fiber 29.8156839164437 g
- Protein 38.6802996441802 g
- Saturated Fat 178.294014433692 g
- Serving Size 1 1 - 9 x 3 inch loaf (1235g)
- Sodium 5427.72428642683 mg
- Sugar 442.206038091867 g
- Trans Fat 21.6650642142318 g
- Calories 4542 calories
Directions Blend cream cheese, 1/4 cup sugar, and 1 beaten egg. Set aside. Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside. Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured 9 x 5 inch loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake at 350 degrees F (175 degrees C) for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.
