Marbled Pumpkin Bread Recipe

Name: Marbled Pumpkin Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. cream cheese, softened; 1/4 c. sugar; 1 egg, beaten; 1 3/4 c. all-purpose flour; 1 1/2 c. sugar; 1 tsp. baking soda; 1 tsp. cinnamon; 1/2 tsp. salt; 1/4 tsp. nutmeg; 1 c. canned pumpkin; 1/2 c. margarine; 1 egg, beaten; 1/3 c. water

Servings: persons

8 oz. cream cheese, softened
1/4 c. sugar
1 egg, beaten
1 3/4 c. all-purpose flour
1 1/2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. nutmeg
1 c. canned pumpkin
1/2 c. margarine
1 egg, beaten
1/3 c. water

1
Preheat oven to 350u00b0.
2
Blend cream cheese with 1/4 cup sugar and 1 egg in small bowl; set aside.
3
Mix flour, 1 1/2 cups sugar, baking soda, cinnamon, salt and nutmeg in a large bowl.
4
Add pumpkin, margarine, 1 egg and water; mix just until moistened. Reserve 2 cups of pumpkin batter.
5
Pour remaining pumpkin batter into a greased and floured 5 x 9-inch loaf pan.
6
Add cream cheese mixture and reserved pumpkin batter.
7
Cut through with knife to marbleize.
8
Bake until loaf tests done, approximately 1 hour and 10 minutes.

1057

kcal

Calories

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 oz. cream cheese, softened, 1/4 c. sugar, 1 egg, beaten, 1 3/4 c. all-purpose flour, and more.

Yes, Marbled Pumpkin Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Marbled Pumpkin Bread

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