Rehfwitz Recipes

From Simply From Scratch

Filling

• 1/4 cup sugar
• 1 cup sour cream
• 4 ounces cream cheese — softened
• 1 egg

Bread

• 2 2/3 cups sugar
• 1 cup vegetable oil
• 1/3 cup water
• 1 can pumpkin (16 ounce)
• 4 eggs
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Heat oven to 350F degrees.

In small mixer bowl combine all filling ingredients. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes); set aside. In large mixer bowl combine 2-2/3 cups sugar, oil, water, pumpkin and 4 eggs. Beat at low speed, scraping often, until mixture is smooth (1-2 minutes).

Continue beating at medium speed, gradually adding all remaining bread ingredients and scraping bowl often, until well mixed (1-2 minutes). Place 1/4 (about 2 cups) pumpkin batter into bottom of each of 2 greased and floured 9 X 5 inch loaf pans**. Carefully spread 1/2 of the filling mixture over batter in each pan; top each with half of remaining pumpkin batter.

Pull knife or spatula through batter and filling to create swirl effect. Bake for 65-70 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely.

** I have had very good luck using 4-5 very small loaf pans instead.  It makes slicing, serving and gift-giving that much easier.  Reduce baking time to 45 minutes or so depending on the size of the loaves.