Anonymous 2-11-2005

FILLING

1 cup sour cream

1/4 cup sugar

4 ounces cream cheese, softened

1 egg

for BREAD

2 2/3 cups sugar

1 cup vegetable oil

1/3 cup water

1-16 ounce can pumpkin

4 eggs

3 1/2 cups all-purpose flour

2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground ginger

1/2 tsp ground nutmeg

PREHEAT OVEN TO 350 Grease and flour 2-9x5 inch loaf pans. In a small mixing bowl combine all filling ingredients. Beat at medium speed,

scraping bowl often, until well mixed(1 to2 minutes). Set

aside. In a large mixing bowl combine 2 2/3 cups sugar, oil, water,

pumpkin and 4 eggs. Beat at low speed scraping bowl often, until smooth(1 to 2

minutes) Continue beating, gradually adding all remaining bread ingredients and

scraping bowl often, until well mixed(2 to 3 minutes). Spoon 1/4

(about 2 cups) pumpkin batter into bottom of each of 2 greased and floured loaf

pans. Carefully spread half of filling over batter in each pan: top each with

half of remaining pumpkin batter. Pull knife of spatula through batter and

filling to create swirl effect. Bake for 65 to 70 minutes or until

toothpick inserted in center comes out clean. Cool 10 minutes; remove from

pans. Cool completely.