Save on Pinterest

Pumpkin Swirl Bread

This combination of pumpkin, nuts and dates makes a delicious, golden bread. The surprise inside—a rich creamy swirl—is like a luscious layer of cheesecake in each slice. —Cindy May, Troy, Michigan
  • Total Time
    Prep: 25 min. Bake: 65 min. + cooling
  • Makes
    3 loaves (16 slices each)

Ingredients

  • FILLING:
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon whole 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

  • 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 until a toothpick inserted in bread portion comes out clean, 65-70 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil; refrigerate until serving.
  • 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.
Nutrition Facts
1 slice: 189 calories, 8g fat (2g saturated fat), 27mg cholesterol, 132mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 3g protein.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • Becki
    Mar 3, 2020

    Best bread i ever made! everyone loved it.

  • Barbara
    Nov 24, 2017

    This was a huge hit for Thanksgiving !!!! Thank you absolutely great......This from now on,will be a must..... Not just for holidays

  • Susan
    Sep 20, 2017

    I'm going to make this looks yummy

  • ryansaunt12
    Oct 25, 2016

    Pretty good. Looking for Thanksgiving breads and pies to try on my family. This one comes close to what I'm seeking, but I don't have long to get it right. This is at the top of the list; very good in taste, moist, presentation and yummy

  • Jenny
    Oct 24, 2016

    Yum! can't wait to try this!! This is another one of my favorite fall pumpkin recipes.

  • Linda CT
    Oct 23, 2016

    This pumpkin swirl bread is very Moist and delicious . My family loved it.

  • Gramma Amy
    Oct 6, 2016

    Taste is very good, however I used the pans recommended plus another small pan and it overflowed onto the bottom of my oven. I will experiment with larger bread pans next time, or add two more small pans. The cream cheese layer is thick and moist. Loved the added dates, nuts, and raisons. I omitted the frosting as it is sweet enough without.

  • _nlfPA
    Aug 16, 2016

    This recipe is superb. My family enjoys this year round but it is great for the holidays and my family always looks forward to it.

  • VictoriaElaine
    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!

  • Hpotter06
    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.