Bread Recipe #40 - Pumpkin Swirl Bread

Yup, another pumpkin recipe...but this one has cream cheese running through it. Ingredients: 1 (8-ounce) package cream cheese, 1/4 cup granulated sugar, 1 egg, beaten, 1 3/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking sod, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 cup pumpkin puree, 1/2 cup butter, melted, 1 egg, beaten, 1/3 cup water. Instructions: Preheat oven to 350 degrees; grease and flour a 9x5 inch loaf pan. In a medium bowl, blend cream cheese, 1/4 cup granulated sugar, and 1 beaten egg; set aside. In another medium bowl, combine flour, 1 1/2 cups granulated sugar, baking soda, salt, and spices; set aside. In a large bowl, combine pumpkin puree, butter, beaten egg, and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 2 cups of the pumpkin batter. Pour the remaining batter into prepared loaf pan. Pour cream cheese mixture over pumpkin batter, and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirl effect. Bake in preheated 350 degree oven for 70 minutes, or until tester comes out clean. Cool in the pan for 10 minutes, and then remove from pan to cool completely on wire rack. Submitted by ELLENMARIE on allrecipes.com. "Rolling in the dough!"

Bread Recipe #38 - Chocolate Chip Pumpkin Bread

Another pumpkin recipe; this one includes mini chocolate chips. Yummy in the tummy!! Ingredients: 4 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 2 cups granulated sugar, 3/4 cup butter or margarine, softened, 4 eggs, 1/2 cup water, 1 can (15 ounce)pumpkin, 1 cup plus 2 tablespoons miniature chocolate chips, 2 tablespoons chopped pecans, 2 teaspoons granulated sugar (I used raw). Instructions: Preheat oven to 350 degrees. Grease bottom only of two 8x4-inch loaf pans with shortening; lightly flour (or spray bottoms of pans with cooking spray; do not flour). In medium bowl, stir flour, baking soda, salt, cinnamon and nutmeg until mixed; set aside. In large bowl, beat 2 cups sugar and the butter with electric mixer on medium speed 1-2 minutes or until creamy. Add eggs, one at a time, beating well after each addition. Beat in water and pumpkin on low speed. Add flour mixture; beat on low speed about 1 minute or until moistened. Stir in 1 cup of the chocolate chips. Spread evenly in pans. Sprinkle tops with remaining 2 tablespoons chocolate chips, the pecans and 2 teaspoons sugar. Bake 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Cool completely, about 1 1/2 hours. Pillsbury.com. "Rolling in the dough!"