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1
Preheat oven to 350 degrees F. Grease the bottoms and 1/2 inch up the sides of two 9x5x3-inch loaf pans; set aside.
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2
In a medium bowl, combine cream cheese and the 1/4 cup sugar.
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3
Beat with an electric mixer on medium speed until combined.
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4
Add sour cream and the 1 egg; beat until combined.
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5
Stir in the crystallized ginger; set aside.
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6
In another medium bowl, stir together flour, baking soda, cinnamon, the ground ginger, the nutmeg, and salt; set aside.
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7
In a large bowl, combine the 2 cups sugar, the 4 eggs, the pumpkin, oil, and water.
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8
Beat on low speed until combined, scraping side of bowl occasionally.
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9
Gradually add flour mixture, beating until combined.
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10
Spoon 1-1/2 cups of the pumpkin batter into each of the prepared pans.
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11
Divide the cream cheese mixture between pans, spreading evenly.
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12
Spoon the remaining pumpkin batter onto cream cheese mixture, spreading evenly.
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13
Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
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14
Cool in pans on wire racks for 10 minutes.
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15
Remove bread from pans.
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16
Cool completely on wire racks.
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17
Wrap and store in the refrigerator overnight before slicing.
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18
Store any leftover bread in the refrigerator for up to 1 week.
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19
Makes 32 servings.
