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

Pumpkin Swirl Bread Recipe

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


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

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


  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

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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!"

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."

Reviewed Jan. 3, 2015

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

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."

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."

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