Pumpkin Swirl Bread

• 1 (8 ounce) package neufchatel cheese
• 14 cup stevia
• 14 cup egg, beater
• 1 34 cups flour
• 34 cup sugar
• 34 cup stevia
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 12 teaspoon salt
• 14 teaspoon nutmeg
• 1 cup canned pumpkin
• 12 cup margarine, melted
• 14 cup egg, beater
• 14 cup water

1. Blend cheese, stevia and 1st egg well.
2. Set aside.
3. Sift together dry ingredients.
4. Combine pumpkin, margarine, 2nd egg, and water; mix well.
5. Add dry ingredients; mix just until moistened.
6. Reserve 2 cups pumpkin batter.
7. Pour rest of batter into 8 X 5 inch pan, which has been pammed and bottom lined with pammed wax paper.
8. Spread creamed cheese mixture over pumpkin batter in pan; top with reserved batter.
9. Cut through with knife for swirl effect.
10. Bake at 350 for 70 minutes, or until tooth pick comes out clean.
11. Cool in pan for 10 minutes.
12. Finish cooling on wire rack.

cheese, stevia, egg, flour, sugar, stevia, baking soda, cinnamon, salt, nutmeg, pumpkin, margarine, egg, water

Taken from www.food.com/recipe/pumpkin-swirl-bread-525105 (may not work)