Pumpkin Swirl Bread
1 cup Land O Lakes Sour Cream
1/4 c. sugar
4 ozs. cream cheese, softened
3 cups all-purpose flour
2 teas. baking soda
2 tea. ground cinnamon
1 tea. ground ginger
1 tea. ground nutmeg
1/2 tea. salt
2 cups sugar
1 cup Land o Lakes butter, melted
1/3 c. water
1 (15 oz.) can pumpkin
Heat oven to 350. Grease and flour 2 (9x5) 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, ginger, nutmeg and salt in a medium bowl, set aside.
Combine 2 cups of sugar, melted butter, water, pumpkin and 4 eggs in a large bowl. Beat at low speed, scrapping bowl oftem, until smooth. Continue beating, gradually adding flour mixture and scrapping bowl often, until well blended.
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 evenly with remaining pumpkin batter. Carefully spread pumpkin batter to edge of pans.
Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minute; remove from pans. Cool completely.
This was soooo good! Great for a fall morning treat with a cup of spiced apple cider!