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Categories:Viewed: 8 - Published at: 6 years ago
Ingredients
- 1 (8 oz.) pkg. cream cheese, softened
- 1/4 c. sugar
- 1 egg, beaten
- 1 3/4 c. flour
- 1 1/2 c. sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 tsp. nutmeg
- 1 c. canned pumpkin
- 1/3 c. margarine, melted
- 1 egg, beaten
- 1/3 c. water
Method
- Combine cream cheese until well-blended with sugar and egg. Set aside.
- Combine dry ingredients.
- Add combined pumpkin, margarine, egg and water, mixing just until moistened.
- Reserve 2 cups pumpkin batter.
- Pour remaining batter into greased and floured 9 x 5-inch long pan.
- Pour cream cheese mixture over pumpkin batter.
- Top with rest of pumpkin batter.
- Cut through batters with knife several times and swirl.
- Bake at 350° for 1 hour and 10 minutes or until pick comes out clean.
- Cool 5 minutes. Remove from pan.
- Makes 1 loaf.
