Pumpkin Swirl Bread Recipe

Pumpkin Swirl Bread
Photo by Taste of Home©

Yield: 3 loves (16 slices each), approximately 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

Directions

  1. Preheat oven to 350°. Grease and flour three 8×4-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.
    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.
  4. 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 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

 

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