This recipe is a continuation of my fall baking series. I hope everyone isn't "pumpkined" out yet because I have loads and loads of canned pumpkin to still bake with.
I retrieved this lovely dessert from the blog, Mennonite Girls Can Cook. It's a lovely blog, filled with all kinds of recipes, Bible versus, and cooking tips. The gals who run it are the sweetest things :) I wanted to try this recipe because I absolutely love cream cheese. The combination of the cream cheese and pumpkin makes this dessert a winner. After it was done, I let it cool down for a while and then cut myself a piece. And believe me when I say that it was so moist that I was left speechless. I pulled it out of the oven at 12:00 this afternoon and it's already 3:30 and half of it is gone...lol. My husband and I are to blame for this :) If you have any left over pumpkin, definitely give this recipe a try. Serve it as a brunch dish or as a great holiday dessert. This would also be a great thing to make as a gift for neighbors, teachers, friends, or family :)
Pumpkin Swirl Loaf
(makes two 9-inch loaves)
For the pumpkin mixture part:
1 cup pure pumpkin
1/3 cup water
1/2 cup melted butter
1 and 1/2 cups white sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 and 3/4 cup flour
For the cream cheese topping:
8 oz. cream cheese, at room temperature
1/2 cup sugar
1. Preheat oven to 350 degrees.
2. Mix together the pure pumpkin, 1 egg, 1/3 cup of water, and 1/2 cup melted butter.
3. Add 1 and 1/2 cups of white sugar, baking soda, cinnamon, salt, nutmeg, and flour. Beat together well and until combined. Set aside.
4. In a separate bowl, mix together the cream cheese, 1/2 cup sugar, and 1 egg. Beat together until smooth.
5. Grease two 9-inch loaf pans. Put half of the pumpkin mixture into each pan. Spoon half the cream cheese mixture on top, then pour the remaining pumpkin mixture over the cream cheese, top with the remaining cream cheese.
6. Using a knife, swirl the cream cheese around to make a marbling effect.
7. Bake for 50 minutes. Allow to stand in pan for 10 minutes, remove, and place on cooling rack.
**Libby's Notes: If the topping gets to dark while baking, loosely cover with foil.