Sour cream and cream cheese combine for a delightful white swirl in this pumpkin bread.
| 3 |
|
cups all-purpose flour |
| 2 |
|
teaspoons baking soda |
| 2 |
|
teaspoons ground cinnamon |
| 1 |
|
teaspoon ground ginger |
| 1 |
|
teaspoon ground nutmeg |
| 1/2 |
|
teaspoon salt |
| 2 |
|
cups sugar |
| 1 |
|
cup LAND O LAKES® Butter, melted |
| 1/3 |
|
cup water |
| 1 |
|
(15-ounce) can pumpkin |
| 4 |
|
LAND O LAKES® All-Natural Eggs |
Heat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans; set aside.
Combine all filling ingredients in medium bowl. Beat at medium speed, scraping bowl often, until well mixed. Set aside.
Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in medium bowl.
Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in large bowl. Beat at low speed, scraping bowl often, until smooth. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
Spoon 1/4 (about 1 1/2 cups) pumpkin batter into each prepared loaf pan. Carefully spread 1 cup filling mixture over batter in each pan. Top each evenly with remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans. Swirl knife or spatula through batter and filling to create swirled effect.
Bake for 65 to 70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.
