Another recipe I got from The Family Kitchen. I used their recipe exactly, but baked it in a 9″ square pan – I don’t see how it could fit in even a large bread pan (mine are 9×5)! We loved it.
Pumpkin Cream Cheese Swirl Bread
1 1/2 cup pumpkin puree
1 cup brown sugar
1/2 cup sugar
3 eggs
1/4 cup milk
5 Tbsp. butter
2 3/4 cups flour
2 tsp. baking powder
2 tablespoons cinnamon
8 oz. cream cheese
1 egg
1/3 cup sugar
In a large bowl, beat together the pumpkin, brown sugar, sugar, 3 eggs, milk, butter, flour, baking powder and cinnamon until well-mixed. In a second bowl, beat together cream chese, egg, and sugar. Generously grease and flour a large bread pan. Spoon a thin layer of the pumpkin batter into the bottom of the bread pan. Make a well in the center of the bread and spoon half the cream cheese filling inside. Cover with another pumpkin batter, then swirl the rest of the cream cheese into that layer before covering all signs of cream cheese with one last layer of pumpkin batter. Bake in an oven preheated to 350 degrees for 1 hour, or until a toothpick poked into the center of bread comes out clean.
That sounds good. Is pumpkin puree canned pumpkin?
Sounds so good! Maybe I’ll try it in one bread pan and the rest in my mini-loaves to give away.