Title: Pumpkin Swirl Bread
Categories: Bread, Biscuits &
Yield: 24 Servings

----------------------------------FILLING----------------------------------
1/4 c Sugar
1 c Sour cream
4 oz Cream cheese; softened
1 Egg

-----------------------------------BREAD-----------------------------------
2 2/3 c Sugar
1 c Vegetable oil
1/3 c Water
1 cn Pumpkin; (16 ounce)
4 Eggs
3 1/2 c All-purpose flour
2 ts Baking soda
1 ts Cinnamon
1/2 ts Ground ginger
1/2 ts Ground nutmeg
1/2 ts Salt

Heat oven to 350F degrees.

In small mixer bowl combine all filling ingredients. Beat at medium speed,
scraping bowl often, until well mixed (1-2 minutes); set aside. In large
mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat
at low speed, scraping often, until mixture is smooth (1-2 minutes).
Continue beating at medium speed, gradually adding all remaining bread
ingredients and scraping bowl often, until well mixed (1-2 minutes). Place
1/4 (about 2 cups) pumpkin batter into bottom of each of 2 greased and
floured 9 X 5 inch loaf pans. Carefully spread 1/2 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 65-70 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 MC-Recipe Digest V1 #765
by Creedenite@aol.com on Aug 30, 1997