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Preheat oven to 350 degrees
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Grease 2 9x5x3-inch loaf pans, set aside
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In medium bowl, mix the cream cheese and 1/4 cup of sugar with electric mixer. Make sure your cream cheese is soft. Then add the sour cream, 1 egg and 1 tablespoon of Ginger, mix completely and set aside.
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In another bowl, hand mix flour, baking soda, cinnamon, remaining ginger, nutmeg and salt. Set aside.
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In a large bowl, combine 2 cups sugar, 4 eggs, can of pumpkin, oil and water. Beat with electric mixer then start adding flour mixture gradually as you continue to mix with mixer.
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Pour 1 1/2 cups of the pumpkin mixture to loaf pans.
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Spoon the cream cheese mixture on top of the first layer of pumpkin. Make sure the cream cheese is spread out.
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Evenly add the remaining pumpkin mixture to the top of the cream cheese.
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Bake for 60-70 minutes or until a toothpick comes out clean.
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Cool in pan for 10 minutes on wire rack.
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Remove from pan and continue to cool on wire rack.
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Wrap with foil and store in the refrigerator overnight before slicing