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Pumpkin Swirl Bread Recipe
Pumpkin Swirl Bread Recipe photo by Taste of Home

Pumpkin Swirl Bread Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES:48 servings
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling
MAKES: 48 servings

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
  • OPTIONAL TOPPINGS:
  • 1 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • Additional chopped walnuts

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.

Directions

  1. Preheat oven to 350°. Grease and flour three 8x4-in. loaf pans. In a small bowl, beat filling ingredients until smooth.
  2. 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.
  3. Pour half of the batter into prepared pans, dividing evenly. Spoon filling over batter. Cover filling completely with remaining batter.
  4. 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.
  5. Just before serving, if desired, in a small bowl, mix confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over bread; sprinkle with walnuts. Yield: 3 loaves (16 slices each).
Originally published as Pumpkin Swirl Bread in Country Woman Christmas Annual 1997, p19

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.

Reviews for Pumpkin Swirl Bread

AVERAGE RATING
   (21)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 14, 2014

A friend gave me a 4 pound sweet potato and I used some of that to make this bread. Other than that, I made it exactly as given. It is very moist and the cream cheese is abundant and tasty. It was a real hit at the meeting I took it to and also with my family. It would also be a great pumpkin bread without the cream cheese, but why leave out something so tasty!

MY REVIEW
Reviewed Jan. 20, 2014

So moist and delicious. I made mine in a bundt pan and it turned out beautiful.

MY REVIEW
Reviewed Dec. 16, 2013

Taste Great my favorite pumpkin bread recipe..I bake it at my Bed and Breakfast Fantastic.

MY REVIEW
Reviewed Nov. 15, 2013

We love pumpkin roll, but I hate making it...this tastes a lot like that without all the work...love it! It would be perfect for a Thanksgiving brunch, too!!

MY REVIEW
Reviewed Oct. 21, 2013

TO SHORTNSWEET: TRY BUTTERNUT SQUASH......or any winter squash. I tried this recipe and it is wonderful.

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