Pumpkin Swirl Bread

I’m traveling today, on my way to celebrate Thanksgiving – here’s a dessert recipe, from my aunt!

Pumpkin Swirl Bread

1 8 oz package cream cheese
1/4 cup sugar
1 egg, beaten
1 3/4 cups flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
1/3 cup margarine, melted
1 egg, beaten
1/3 cup water
optional: 1 cup pecans

1. Combine cream cheese, sugar, and egg, mixing until well blended. Set aside.
2. Combine dry ingredients. Combine pumpkin, margarine, egg, and water, mixing just until moistened. Add dry ingredients. Reserve 2 cups pumpkin batter.
3. Pour remaining batter into greased and floured 9″X5″ loaf pan. Pour cream cheese mixture over pumpkin batter. Top with reserved pumpkin batter.
4. Cut through batters with knife several times for swirl effect. Bake at 350 degrees for 70 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Remove from pan.
5. Eat.

About Victoria Janssen

Victoria Janssen’s first erotic novel, The Duchess, Her Maid, The Groom and Their Lover (Harlequin Spice, December 2008), was translated into French and German. Her second Spice novel, The Moonlight Mistress (December 2009), was translated into Italian and nominated for a RT Reviews Reviewers’ Choice Award. Her third novel is The Duke & The Pirate Queen (December 2010). She has also published erotic short stories as Elspeth Potter. Her blog features professional writing and marketing tips, genre discussion, book reviews, and occasional author interviews.
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