Pumpkin Swirl Bread
This pumpkin bread is delightful with a swirl of sour cream and cream cheese.
25 min.prep time
60 min.total time
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 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 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.