Prep Time::15 mins
Cook Time:: 1 hr 10 mins
Additional Time::10 mins
Total Time:: 1 hr 35 mins
Servings::10
Yield::1 to 3 – x inch loaf
Ingredients
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1 (8 ounce) package cream cheese
¼ cup white sugar
1 egg, beaten
1 ¾ cups all-purpose flour
1 ½ cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
1 cup pumpkin puree
½ cup butter, melted
1 egg, beaten
⅓ cup water
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.