| 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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