Pumpkin swirl bread

 
                            PUMPKIN SWIRL BREAD
 
 Recipe By     : Simply From Scratch (I Think)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Bread, Biscuits & Muffins
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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!!!!!!!!!