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Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread Recipe photo by Taste of Home

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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.

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Pumpkin Swirl Bread Recipe

Prep: 15 min. Bake: 65 min. + cooling

Yield: 48 Servings

15 65 80

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
4 eggs
1 cup canola oil
1 cup water
4 cups all-purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup chopped walnuts
1 cup raisins
1/2 cup chopped dates

Directions

Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
In a large bowl, beat sugar, pumpkin, eggs, oil and water until well blended. In another bowl, whisk flour, pie spice, soda, cinnamon, salt, baking powder, nutmeg and cloves; gradually beat into pumpkin mixture. Stir in walnuts, raisins and dates.
Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
Bake 65-70 minutes or until a toothpick inserted in bread portion comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving. Yield: 3 loaves (16 slices each).

Nutritional Facts 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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Reviews for Pumpkin Swirl Bread

Pumpkin Swirl Bread

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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, 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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