Recipe By : Simply From Scratch (I Think)
Serving Size : 24 Preparation Time :0:00
Categories : Bread, Biscuits & Muffins
Amount Measure Ingredient -- Preparation Method
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Filling:
1/4 cup sugar
1 cup sour cream
4 ounces cream cheese -- softened
1 egg
Bread:
2 2/3 cups sugar
1 cup vegetable oil
1/3 cup water
1 can pumpkin -- (16 ounce)
4 eggs
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Heat oven to 350F degrees.
In small mixer bowl combine all filling ingredients. Beat at medium speed,
scraping bowl often, until well mixed (1-2 minutes); set aside. In large
mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat at
low speed, scraping often, until mixture is smooth (1-2 minutes). Continue
beating at medium speed, gradually adding all remaining bread ingredients and
scraping bowl often, until well mixed (1-2 minutes). Place 1/4 (about 2
cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch
loaf pans. Carefully spread 1/2 of the filling mixture over batter in each
pan; top each with half of remaining pumpkin batter. Pull knife or spatula
through batter and filling to create swirl effect. Bake for 65-70 minutes or
until toothpick inserted in center comes out clean. Cool 10 minutes; remove
from pans. Cool completely.
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NOTES : You need a REALLY BIG BOWL for this recipe!!!!!!!!!
