Pumpkin Swirl Bread

This recipe has been a holiday staple in my family for as long as I can remember. My November is never complete without Pumpkin Swirl Bread, and after you try it, yours might not be either! :)

The recipe as listed below makes one loaf. It's easily doubled to make two, which is what I did as I was making it for this post.

Ingredients:
Cream Cheese Filling:
8 oz. cream cheese (I used fat free)
1/4 cup sugar
1 egg

Pumpkin Bread:
1 3/4 cup flour
1 1/2 cup sugar
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 cup canned pumpkin
1/2 cup butter or margarine
1 egg
1/3 cup water

Preheat oven to 350 degrees.
Combine cream cheese, sugar and 1 egg and mix until well blended. Set aside.

Combine the dry ingredients for the pumpkin bread (flour through nutmeg).

Mix pumpkin, butter, remaining egg, and water in a mixer until just blended.

Add in the flour and sugar mixture in half cup increments until all of it is mixed in with the pumpkin mixture.

Grease and flour a loaf pan.

Pour half of the pumpkin batter into the bottom of the pan. Pour cream cheese mixture over the bottom pumpkin layer, and then top with the remaining half of the pumpkin batter.

Cut through the batter several times with a knife to create the swirl effect.

Bake at 350 degrees for 1 hour, 10 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before serving.

Source: My Mom :)