Tofutti Cream Cheese-Filled Pumpkin Bread


I made this last Shabbos for dessert and it was a big hit.

½ cup (4 ounces) tofutti cream cheese, softened
¼ cup sugar
1 cup tofutti sour cream
1 egg
2 tablespoons finely chopped crystallized ginger
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon ginger
1 teaspoon nutmeg
2 cups sugar
4 eggs
1 (15 ounce) can pumpkin
1 cup oil
1/3 cup water

Preheat oven to 350 degrees.  Beat together the tofutti cream cheese and the ¼ cup sugar.  Add tofutti sour cream and egg and keep beating until well mixed.  Stir in the crystallized ginger and set aside.
Beat together the sugar, eggs, pumpkin, oil and water.  Reduce speed to low and add the dry ingredients.  Grease 2 9 x 5 x 3-inch pans.  Pour 1-1/2 cups of the pumpkin batter into each of the pans.  Spread half the tofutti cream cheese mixture over the bottom layer in each pan.  Top both with the remaining pumpkin batter, spreading evenly.  Bake for 60 to 70 minutes.

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