| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Bread, Biscuits & | 24 | Servings | |
INGREDIENTS
| 1/4 | c | Sugar |
| 1 | c | Sour cream |
| 4 | oz | Cream cheese; softened |
| 1 | Egg | |
| 2 2/3 | c | Sugar |
| 1 | c | Vegetable oil |
| 1/3 | c | Water |
| 1 | cn | Pumpkin; (16 ounce) |
| 4 | Eggs | |
| 3 1/2 | c | All-purpose flour |
| 2 | ts | Baking soda |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ground ginger |
| 1/2 | ts | Ground nutmeg |
| 1/2 | ts | Salt |
INSTRUCTIONS
FILLING BREAD Heat oven to 350F degrees. In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes); set aside. In large mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat at low speed, scraping often, until mixture is smooth (1-2 minutes). Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes). Place 1/4 (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans. Carefully spread 1/2 of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter. Pull knife or spatula through batter and filling to create swirl effect. Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. NOTES : You need a REALLY BIG BOWL for this recipe!!!!!!!!! Recipe by: Simply From Scratch (I Think) Posted to MC-Recipe Digest V1 #765 by Creedenite@aol.com on Aug 30, 1997
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