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
Prep Time
10 mins
Dificult
Medium
Servings
1 hr 35 mins
Ingredients
Instructions
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