Pumpkin Cream Swirl Spice Bread

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Oh it’s entirely too good! I used some more of my homemade pumpkin puree and it’s amazing. It only made one loaf though, so share sparingly!

For the cream cheese swirls:

8 oz cream cheese, room temp

1 egg

1/4 cup powdered sugar

1/2 tsp vanilla extract

Mix all ingredients together until smooth and creamy. Set aside.

 

For the pumpkin batter:

3/4 cup brown sugar, lightly packed

2 eggs

3/4 cup pumpkin puree

2 tablespoons vegetable oil

1 teaspoon vanilla

1 1/4 cup flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ginger

1/8 teaspoon ground clove

1. Preheat oven to 350 degrees F and lightly grease a loaf pan.

2. In a medium bowl, whisk together brown sugar and eggs until light and fluffy. Stir in pumpkin, oil and vanilla.

3. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Stir into wet ingredients, but don’t over mix.

4. Pour into pan and pour the cheese batter on top. Use a butter knife to swirl the batter around a little and bake 35-40 minutes until a toothpick comes out clean.

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~ by accordingtoleanne on November 30, 2013.

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