Pumpkin Swirl Bread

• 1 cup sour cream
• 1/4 cup sugar
• 4 ounces cream cheese, softened
• 1 Land O Lakes Egg
• 3 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 cups sugar
• 1 cup Land O Lakes Butter, melted
• 1/3 cup water
• 1 (15-ounce) can pumpkin
• 4 Land O Lakes Eggs

1. Heat oven to 350F.
2. Grease and flour 2 (9x5-inch) loaf pans; set aside.
3. Combine all filling ingredients in bowl.
4. Beat at medium speed, scraping bowl often, until well mixed.
5. Set aside.
6. Combine flour, baking soda, cinnamon, ginger, nutmeg and salt in bowl.
7. Combine 2 cups sugar, melted butter, water, pumpkin and 4 eggs in bowl.
8. Beat at low speed, scraping bowl often, until smooth.
9. Continue beating, gradually adding flour mixture and scraping bowl often, until well mixed.
10. Spoon about 1 1/2 cups pumpkin batter into each prepared loaf pan.
11. Carefully spread 1 cup filling mixture over batter in each pan.
12. Top each evenly with remaining pumpkin batter.
13. Carefully spread pumpkin batter to edge of pans.
14. Swirl knife or spatula through batter and filling to create swirled effect.
15. Bake 65-70 minutes or until toothpick inserted in center comes out clean.
16. Cool 10 minutes; remove from pans.
17. Cool completely.

sour cream, sugar, cream cheese, egg, allpurpose, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, sugar, butter, water, pumpkin, o lakes eggs

Taken from www.landolakes.com/recipe/2498/pumpkin-swirl-bread (may not work)