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 Sour Cream 1/4 cup sugar 4 ounces cream cheese, softened 1 egg
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)
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