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

Filling Ingredients:

1 cup LAND O LAKES® Sour Cream
1/4 cup sugar
4 ounces cream cheese, softened
1 egg

Bread Ingredients:

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
4 eggs


Heat oven to 350°F. Grease and flour 2 (9x5-inch) loaf pans.
Set aside.

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
effect.

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.