Pumpkin Swirl Bread
Sour cream and cream cheese combine for a delightful white
swirl in this pumpkin bread.
Prep: 25 min - Bake: 1 hr 5 min
1 cup LAND O LAKES® Sour Cream
1/4 cup sugar
4 ounces cream cheese, softened
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 2/3 cups sugar
1 cup vegetable oil
1/3 cup water
1 (15-ounce) can cooked pumpkin
Heat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans.
Combine all filling ingredients in small bowl. Beat at medium
speed, scraping bowl often, until well mixed. Set aside.
Combine flour, baking soda, cinnamon, salt, ginger and nutmeg
in small bowl.
Combine 2 2/3 cups sugar, oil, 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 1/4 (about 2 cups) pumpkin batter into each prepared
loaf pan. Carefully spread half of filling mixture over batter
in each pan; top each pan evenly with remaining pumpkin batter.
Pull knife or spatula through batter and filling to create swirl
Bake for 65 to 70 minutes or until toothpick inserted in center
comes out clean. Cool 10 minutes; remove from pans. Cool completely.
Makes 24 servings (two 9x5-inch loaves)
Nutritional Info Per 1 Serving: Calories 300, Fat 14 g,
Cholesterol 55 mg, Sodium 190 mg, Carbohydrates 41 g,
Dietary Fiber 1 g, Protein 4 g
This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page
This recipe created by Land O'Lakes.