Pumpkin Swirl Loaf

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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 :) 

Rating System:

The Hubs: Thumbs Up

Libby:  Thumbs Up

Our Three Year Old:  Didn't want to try it....I am begining to think she doesn't like pumpkin

Our One Year Old:  Didn't want to try it

Pumpkin Swirl Loaf (Adapted from Mennonite Girls Can Cook)

Mix together well:

-1 cup pure pumpkin

-1 egg

-1/3 cup water

-1/2 cup melted butter

Add:

-1 1/2 cups white sugar

-1 tsp baking soda

-1 tsp cinnamon

-1/2 tsp salt

-1/4 tsp nutmeg

-1 3/4 cups flour

Beat together well.

Cream Cheese Topping:

-8 oz cream cheese, at room temperature

-1/2 cup sugar

-1 egg

Beat together until smooth.

Grease pan. Put half of the pumpkin mixture into the pan. Spoon half the cream cheese mixture on top, then pour over the remaining pumpkin mixture, and top with remaining cream cheese.

Using a knife swirl, making a marbling effect. Bake in 350º oven for 1/1/2 hours. If you make in two pans baking time will be about 50 minutes. If the topping is getting too dark loosely cover with foil. Allow to stand in pan for 10 minutes and then remove to cooling rack. I don't find that this loaf freezes well.