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Pumpkin Swirl Bread

Pumpkin Swirl Bread
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.
48 ServingsPrep: 15 min. Bake: 65 min. + cooling

Ingredients

  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • BREAD:
  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 cup canola oil
  • 1 cup water
  • 4 eggs
  • 4 cups all-purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1 cup chopped walnuts
  • 1 cup raisins
  • 1/2 cup chopped dates

Directions

  • In a small bowl, beat the cream cheese, sugar, egg and milk; set
© Taste of Home 2013

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Pumpkin Swirl Bread (continued)

Directions (continued)

  • aside. In a large bowl, beat the sugar, pumpkin, oil, water and
  • eggs. Combine dry ingredients; gradually add to pumpkin mixture and
  • mix well. Stir in the nuts, raisins and dates.
  • Pour half of the batter into three greased and floured 8-in. x 4-in.
  • loaf pans. Spoon filling over batter. Cover filling completely with
  • remaining batter.
  • Bake at 350° for 65-70 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely. Wrap in foil; refrigerate
  • until serving. Yield: 3 loaves (16 slices each).
Nutrition 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.
© Taste of Home 2013