About this recipe:This loaf cake is not only delicious, but it's also quick and easy to make. A pumpkin cake mixture is swirled with a cream cheese mix, then baked. Serve for afternoon tea, dessert or for elevenses. It's also freezer friendly and would make the perfect food gift.
Blend cream cheese, 4 tablespoons sugar and 1 beaten egg. Set aside.
Combine flour, 300g caster sugar, bicarbonate of soda, salt and spices. Set aside.
Combine pumpkin puree, butter, beaten egg and water. Add flour mixture to pumpkin mixture, mixing just until moistened. Reserve 500g of the pumpkin batter. Pour the remaining batter into a greased and floured 23x13cm loaf tin. Pour cream cheese mixture over pumpkin batter and top with reserved pumpkin batter. Cut through batter several times with a knife for a swirled effect.
Bake at 180 C / Gas 4 for 70 minutes or until skewer comes out clean. Cool in the tin for 10 minutes and then remove from tin to cool completely.