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This combination of pumpkin, nuts and dates makes a flavorful bread with a beautiful golden look. The surprise inside— a rich creamy swirl— is almost like a luscious layer of cheesecake in each slice.
Nutritional Facts 1 serving (1 slice) equals 189 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 132 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19
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Reviewed on Mar. 12, 2012 by gramsbabys
This recipe is the best pumpkin bread I have ever tasted, My family & neighbors just love it. I made the (3) loaves for a pot luck & it just vanished before my eyes. I made one change in recipe, I used butter instead of oil. tasted great either way. I also used pecans not walnuts.
Reviewed on Nov. 29, 2011 by ccclynjjj
This was such a hit with all of the family; that my father-in-law bought me some new bread pans the next day.
Reviewed on Oct. 24, 2011 by GLLOCK
Made for Church breakfast and it was gone in a snap. Everyone just loved it.
Reviewed on Oct. 12, 2011 by paulamc
I made this bread for my church group...not a crumb was left. I will be making this again. Thank you.
Reviewed on Jul. 23, 2011 by thin4life
I highly recommend this trying this recipe, you won't regret it. One thing I would do is cut the filling in half, it makes quite a bit.
Reviewed on Nov. 05, 2010 by schweitzerca
This pumpkin bread was over-the-top good. I omitted raisins only because I didn't have them. Very much like a pumpkin roll but easier to handle.
Reviewed on Oct. 14, 2010 by Joene
Joene Bohlmann October 14, 2010I made this last night and it turned out great.
Joene Bohlmann October 14, 2010
I made this last night and it turned out great.
Reviewed on Sep. 19, 2010 by JZAnderson
My favorite pumpkin bread. I make it without the nuts, walnuts, & dates. It is great to serve in the fall - I should check to see if I have all the ingredients to make it again.
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