Pumpkin Swirl Bread

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.