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
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 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).

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