Pumpkin Swirl Bread Tasty Recipes

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Pumpkin Swirl Bread

"This is for a pumpkin short bread that has cream cheese within the middle. I usually double it, after which it makes three eight X four inch loaves. This recipe freezes nicely."

Ingredients :

1 (eight ounce) bundle cream cheese
1/4 cup white sugar
1 egg, crushed
1 three/4 cups all-purpose flour
1 half of cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/four teaspoon ground nutmeg
1 cup pumpkin puree
half cup butter, melted
1 egg, crushed
1/three cup water

Instructions :

Prep : 15M	Cook : 10M	Ready in : 1H35M

Blend cream cheese, 1/four cup sugar, and 1 overwhelmed egg. Set aside.
Combine flour, 1 half cups white sugar, baking soda, salt, and spices. Set aside.
Combine pumpkin, butter or margarine, beaten egg, and water. Add flour mixture to pumpkin combination, mixing just till moistened. Reserve 2 cups of the pumpkin batter. Pour the final batter right into a greased and floured nine x five inch loaf pan. Pour cream cheese combination over pumpkin batter, and pinnacle with reserved pumpkin batter. Cut through batter numerous times with a knife for a swirl impact.
Bake at 350 degrees F (one hundred seventy five stages C) for 70 minutes, or till tester comes out easy. Cool within the pan for 10 mins, after which take away from pan to cool completely.

Notes :

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