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Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread Recipe

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. —Cindy May, Troy, Michigan
TOTAL TIME: Prep: 15 min. Bake: 65 min. + cooling YIELD:48 servings

Ingredients

  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon milk
  • BREAD:
  • 3 cups sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 large 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

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).

Nutritional Facts

1 slice (calculated without optional toppi: 189 calories, 8g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein

Reviews for Pumpkin Swirl Bread

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MY REVIEW
Reviewed Nov. 3, 2015

"I have made this bread numerous times & leave out the cloves as they overpower the taste. I also leave out the dates and sometimes leave out the walnuts. I've never made the topping. If you love cream cheese, you will love this bread. It freezes great!"

MY REVIEW
Reviewed Sep. 12, 2015

"I make this recipe every thanksgiving and give them away to family members for Christmas, it's everyone's favorite. A wonderful, wondeful recipe. So decedent and creamy, great for a midnight treat or a morning sweet."

MY REVIEW
Reviewed Jan. 3, 2015

"This was excellent. Everyone loved it and it freezes great."

MY REVIEW
Reviewed Nov. 27, 2014

"So decadent. Prep time a bit more than the 15mins, but worth it. One of the best features is this recipe makes three loaves."

MY REVIEW
Reviewed Nov. 2, 2014

"The cloves were way too overpowering. It didn't taste like pumpkin and the cream cheese filling was too dense. It was like eating a plain block of cream cheese wrapped in tasteless nasty bread. I'm not new to baking and followed the directions exactly so I don't get the good reviews. I'm angry I wasted the ingredients and my time."

MY REVIEW
Reviewed Oct. 29, 2014

"Lots of ingredients and labor intensive for so little taste in the finished product. Not a keeper for me."

MY REVIEW
Reviewed Oct. 27, 2014

"I thought the pumpkin taste was delish!! Husband liked it a lot :)"

MY REVIEW
Reviewed Oct. 27, 2014

"So many other recipes out there that are much tastier. Lacked pumpkin taste. Cream cheese center was not very sweet or prominent. Reminds me of a bad attempt at improving fruitcake."

MY REVIEW
Reviewed Oct. 19, 2014

"I made this last night and it was great. I halved the recipe because I didn't need 3 loaves of bread and I made one loaf and the rest cupcakes. I did the 23 minutes with the cupcakes and 60 minutes with the bread as another suggested and it was perfect. I also left out the dates, raisins, and nuts inside just to see if it would be like a pumpkin roll. Not quite the same but very good."

MY REVIEW
Reviewed Oct. 16, 2014

"Very good bread, I didn't think the cream cheese mixture was great, not much taste to that part."

MY REVIEW
Reviewed Oct. 14, 2014

"I made this for my family and they didn't stop eating until it was gone. Very delicious."

MY REVIEW
Reviewed Oct. 12, 2014

"Fall is my favorite time to bake and this is now one of my favorite things to bake!"

MY REVIEW
Reviewed Oct. 12, 2014

"This sounds delicious. can this bread be frozen with the cream cheese?"

MY REVIEW
Reviewed Oct. 9, 2014

"I would like to make these in mini pans this coming Christmas to give as gifts. Does anyone know how many you would get from this batter? Thanks for you help."

MY REVIEW
Reviewed Oct. 9, 2014

"Hands down the best pumpkin bread recipe. I even made it gluten-free by using King Arthur's multi-purpose flour. I just used about 1/4 cup more flour and added 1/4 tsp of xanthan gum per cup of flour, and it was perfect. Couldn't tell it was gluten-free. GREAT RECIPE!!!!"

MY REVIEW
Reviewed Oct. 7, 2014

"very good. Next time I'll leave out the cream cheese. I really didn't much care for it. I also put a crumb topping on it instead of the frosting"

MY REVIEW
Reviewed Oct. 6, 2014

"Huge hit with my family. I would add more cream cheese next time. But we are cheese lovers!"

MY REVIEW
Reviewed Oct. 6, 2014

"I really wish people would review the recipe as is!! If you add ingredients and substitute others then its not the same!"

MY REVIEW
Reviewed Oct. 5, 2014

"Wow! This bread is wonderful! I made 26 muffins (23 minutes @350 degrees) and one 8x4 bread (60 minutes) from this recipe!

I used 1 cup Stevia, 1 cup brown sugar and 1 cup white sugar. I used 1 cup buttermilk, 1/2 cup applesauce and 1/2 cup oil - in place of the 1 cup water and 1 cup oil. it was a hit with my family!"

MY REVIEW
Reviewed Oct. 5, 2014

"My favorite bread. I WILL try to make right now!! Have all the stuff in the house."

MY REVIEW
Reviewed Oct. 5, 2014

"This looks delicious,I can't wait to try it. Could I use stevia instead of sugar? If I used a bundt pan would I divide it by 3 or all in one? Thanks!"

MY REVIEW
Reviewed Sep. 20, 2014

"Great bread"

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."

MY REVIEW
Reviewed Oct. 9, 2013

"This is a great bread...but I would increase the sugar to 1/2 a cup in the filling."

MY REVIEW
Reviewed Dec. 19, 2012

"Can I make these into Mini Loaves?!?"

MY REVIEW
Reviewed Sep. 18, 2012

"Banana might give this a different flavor than what you are looking for. This looks to me like it is like Pumpkin Cheesecake turned inside out. For like flavors, maybe substitute carrots for pumpkin, or if you can get hold of zucchini, this may also work."

MY REVIEW
Reviewed Sep. 17, 2012

"I haven't tried this yet, but I was wondering if anyone tried it using banana bread instead of pumpkin bread? In The Netherlands where I live, you just can't get pumpkin, not canned, not fresh... well, not easily nor affordably. Anyway, if anyone has experience with that, I'd love to hear it!"

MY REVIEW
Reviewed Jun. 24, 2012

"One of our favorites in the fall."

MY REVIEW
Reviewed Mar. 12, 2012

"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."

MY REVIEW
Reviewed Nov. 29, 2011

"This was such a hit with all of the family; that my father-in-law bought me some new bread pans the next day."

MY REVIEW
Reviewed Oct. 24, 2011

"Made for Church breakfast and it was gone in a snap. Everyone just loved it."

MY REVIEW
Reviewed Oct. 12, 2011

"I made this bread for my church group...not a crumb was left. I will be making this again. Thank you."

MY REVIEW
Reviewed Jul. 23, 2011

"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."

MY REVIEW
Reviewed Nov. 5, 2010

"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."

MY REVIEW
Reviewed Oct. 14, 2010

"Joene Bohlmann October 14, 2010

I made this last night and it turned out great."

MY REVIEW
Reviewed Sep. 19, 2010

"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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