This is so moist, and delicious, I made this to take to a baby shower, made two of them, and there wasn't a piece left...many asked for the recipe, I used sugar pie pumpkin from my garden, that I pureed, and froze, it calls for canned pumpkin, whichever you prefer..This is not a picture of mine, but that is what it looks like..I wasn't posting recipes at that time, and never took pics of my food, but will from here on out..
cream cheese, softened
finely chopped chrystallized ginger
all purpose flour
1 -15 oz
can pumpkin(not pie filling) i use fresh that i puree and freeze
1preheat oven to 350. Grease the bottoms and 1/2 inch up the sides of two 9x5x3 loaf pans. In a medium bowl combine the cream cheese and 1/4 cup of sugar. Beat with a mixer on medium until combined. Add sour cream and 1 egg. Beat till combined, Stir in chrystalized ginger,set aside.
2In another med bowl, stir together flour, baking soda, cinnamon,ground ginger, nutmeg,and salt, set aside
3In a large bowl combine the 2 cups of sugar the eggs, pumpkin, oil, and water.
Beat on low speed until combined scraping the sides of the bowl occasionally. Gradually add flour mixture, beating until combined.
4Spoon 1 1/2 cups of pumpkin batter into each of the prepared pans. Divide the cream cheese mixture between pans, spreading evenly. Spoon the remaining batter onto the cream cheese mixture, spread evenly.
5Bake for 60 to 70 min or until toothpick inserted tests clean. Cool in pans for 10 min, then transfer to a wire rack to cool completely.
6Wrap and store in the refrigerator overnight before slicing. Store leftovers in the fridge for up to 1 week.