|Cheesecake Swirl Pumpkin Bread|
I will never make plain old boring pumpkin bread again.
It's prettier too.
1 (8 ounce) package cream cheese
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
1 cup pumpkin puree
1/2 cup butter, melted
1/3 cup water
Blend cream cheese, 1/2 cup sugar, and 1 beaten egg. Set aside.
Combine flour, 1 1/2 cups white sugar, baking soda, salt, and spices. Set aside.
Combine pumpkin, butter or margarine, egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into a greased and floured angel food cake pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect.
4.Bake at 350 degrees F for 60 minutes or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely.